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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings4
Yield4 servings
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
- 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.
- 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.
- 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.
- 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.
- While the tofu sets, prepare the syrup: combine the water, brown sugar, and sliced ginger in a small saucepan over medium heat.
- 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.
- 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.
- Using a wide, shallow spoon, gently scoop the delicate tofu into individual serving bowls, taking care not to break its silky surface.
- 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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