Inspired by:
The gioi Tau Hu
No 334 Le Quang Dinh Street, Binh Thanh, Ho Chi Minh
4 c soy milk, unsweetened
2 t sugar, granulated
1 t gelatin
½ t vanilla
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.
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.
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.
Copyright 2026 – PaulBkennedy