Equipment
Ingredients
Ginger Syrup
- 240 ml water
- 100 g light brown sugar
- 20 g fresh ginger, peeled and sliced
Tofu Pudding
- 600 g silken tofu, drained carefully
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 170 kcal
- Protein
- 7 g
- Carbohydrates
- 28 g
- Fat
- 4 g
- Fiber
- 1 g
- Sugar
- 25 g
- Sodium
- 12 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 54 mg
- Calcium
- 135 mg
- Iron
- 1.6 mg
- Magnesium
- 5 mg
- Phosphorus
- 3 mg
- Zinc
- 0.0 mg
- Vitamin C
- 0 mg
- Vitamin E
- 0.0 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Niacin
- 0.1 mg
- Folate
- 1 mcg
- Water
- 200 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the peeled fresh ginger on a cutting board and slice it into thin rounds. Bruise the slices gently with the flat side of your chef knife to release their essential oils.
In a small saucepan, combine the water, light brown sugar, and bruised ginger slices. Bring the mixture to a gentle boil over medium-high heat, stirring until the sugar is completely dissolved.
Reduce the heat to low and let the syrup simmer for 10 minutes to allow the ginger flavor to infuse. Once infused, remove the saucepan from the heat and set aside.
While the syrup simmers, carefully remove the silken tofu from its packaging. Place it in a heatproof dish and warm it in a steamer basket over simmering water for 5 to 8 minutes until heated through to approximately 60 degrees Celsius or 140 degrees Fahrenheit.
Using a shallow spoon or rice paddle, gently scoop thin layers of the warm silken tofu into individual serving bowls. Ladle the warm ginger syrup over the top of the tofu layers, discarding the ginger slices.
Chef's Notes
- Using a very shallow, wide spoon to scoop the tofu creates the signature thin, overlapping layers that hold the syrup perfectly.
- For a spicier, more robust ginger flavor, use mature, fibrous ginger rather than young ginger, and let the syrup steep off the heat for 20 minutes before serving.
- Texture is everything here. Ensure you buy authentic silken tofu, often sold in tubes or water-filled plastic tubs. Avoid medium or firm tofu entirely, as they will be chalky in a dessert context.
Storage
Refrigerator: 3 days — Store the tofu and ginger syrup in separate airtight containers.
Reheating: Microwave tofu gently for 30 to 60 seconds or steam until warm. Warm the syrup in a small saucepan over low heat.
Troubleshooting
Tofu breaks into a mushy soup when scooped
Cause: Scooping too aggressively or using a deep, rounded spoon
Fix: Cannot be fixed texturally, but the flavor will remain excellent
Prevention: Use a wide, flat spoon or paddle and skim horizontally across the top of the tofu to lift wide, thin flakes
Ginger syrup lacks punch
Cause: Ginger was not bruised or was simmered for too little time
Fix: Return syrup to heat and simmer for another 5 to 10 minutes before serving
Prevention: Always bruise the ginger with the side of a knife and ensure a full 10 minute simmer
Cultural Context
Known as Douhua in Mandarin or Tau Huay in Hokkien, this traditional treat dates back to the Han Dynasty. It is a beloved street food enjoyed across China, Taiwan, and Southeast Asia. While northern China often serves it savory with soy sauce and chili oil, southern China and Southeast Asia prefer this comforting, sweet preparation served warmly with ginger syrup or chilled with pandan.
