Silken Tofu Pudding with Ginger Syrup

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Tofu fa is a beloved Chinese street dessert featuring silken tofu with the texture of soft custard, served warm in a fragrant ginger-brown sugar syrup. This simple, soothing treat is naturally delicate and lightly sweet, perfect for breakfast or as a comforting after-meal dessert.

Nutrition Facts

Per serving (estimated)

• 175 kcalCalories
• 5 gFat
• 0.7 gSaturated Fat
• 28 gCarbs
• 1 gFiber
• 22 gSugar
• 7 gProtein
• 65 mgSodium
• 280 mgPotassium
• 210 mgCalcium
• 1.5 mgIron
• 1 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the silken tofu pudding

• 4 cups (960 ml) unsweetened soy milk, preferably fresh
• 1/2 teaspoon (1.5 g) food-grade gypsum powder (calcium sulfate)
• 2 tablespoons cool water

For the ginger syrup

• 1 cup (240 ml) water
• 1/2 cup (100 g) packed brown sugar or rock sugar
• 1 (3-inch / 7 cm) piece fresh ginger, peeled and sliced into thin coins
• 1 tablespoon goji berries (optional)

Directions

1. Heat the soy milk in a heavy-bottomed saucepan over medium heat until it reaches 175°F (80°C), stirring occasionally to prevent a skin from forming or scorching on the bottom.
2. Meanwhile, dissolve the gypsum powder in 2 tablespoons of cool water in a wide, shallow heatproof bowl or glass container, stirring well so no grains remain.
3. Pour the hot soy milk into the bowl from a height of about 12 inches (30 cm) to help the gypsum mix evenly through the milk. Do not stir.
4. Cover the bowl loosely with a lid or plate and let it sit undisturbed at room temperature for 20 to 25 minutes, until the milk has set into a soft, trembling pudding.
5. While the tofu sets, prepare the syrup: combine the water, brown sugar, and sliced ginger in a small saucepan over medium heat.
6. Bring to a gentle simmer, stirring until the sugar fully dissolves, then reduce the heat to low and cook for 8 to 10 minutes to let the ginger infuse the syrup.
7. Add the goji berries in the last 2 minutes of cooking if using, then strain the syrup into a serving jug and keep it warm.
8. Using a wide, shallow spoon, gently scoop the delicate tofu into individual serving bowls, taking care not to break its silky surface.
9. Pour 3 to 4 tablespoons of the warm ginger syrup over each bowl and serve immediately while the pudding is still trembling.

Cook’s Notes

• Use freshly made soy milk whenever possible; commercial soy milk often contains stabilizers that can prevent the tofu from setting properly.
• Temperature matters: aim for exactly 175°F (80°C) when combining the soy milk and gypsum. Too hot makes the curds grainy, too cool and it will not set.
• Avoid moving or bumping the bowl once the soy milk is poured — vibration can break the delicate structure of the setting tofu.
• For a more robust ginger flavor, bruise the slices with the side of a knife before simmering them in the syrup.
• Best eaten the same day, as the tofu will continue to release water if refrigerated and the texture will become watery.

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