Tofu Pudding

Tàu Hũ Nóng

Inspired by:
The gioi Tau Hu
No 334 Le Quang Dinh Street, Binh Thanh, Ho Chi Minh

Yields 6 Servings

Tofu Pudding

4 c soy milk, unsweetened
2 t sugar, granulated
1 t gelatin
½ t vanilla

Ginger Syrup

1 3-inch piece ginger, thinly sliced
2 c water
1 c brown sugar

Pour three cups of the soy milk into large bowl. Set aside. In a medium saucepan, before heating, whisk the remaining 1 cup soy milk, gelatin, vanilla, until dissolved. Over medium-low heat, bring the liquid to a gentle boil in saucepan while whisking constantly. Once the liquid comes to a gentle boil, transfer the heated soy milk to the bowl with the 3 cups soy milk in it. Whisk well to remove any lumps. With a spoon, remove any bubbles on the top. Cover with plastic wrap. Refrigerate overnight.

For Ginger Syrup

In saucepan, place all ginger syrup ingredients over medium heat. Stir until sugar
dissolves. Reduce to simmer for 5 minutes or until it thickens slightly. Remove and discard pieces of ginger. Set syrup aside.

To Complete

Using a large spoon, scoop out pieces of tofu pudding. Transfer into individual
bowls.Top with a generous amount of the ginger syrup. Serve warm or chilled.