tofu flower recipe

How to Make Tofu Pudding: A Comprehensive Guide

Tofu pudding, or douhua, is a silky, comforting dessert enjoyed across Asia. Making it at home is simple, and here’s a detailed guide to mastering both soft and firm versions, plus sweet and savory twists.

Basic Silky Tofu Pudding

Start with 2 cups soy milk (full-fat creamier) and 1 teaspoon gypsum powder or nigari (dissolved in 2 tbsp water). Heat soy milk gently until warm (not boiling), then pour into a container. Stir in the gypsum solution slowly, cover, and let sit for 15–20 minutes until set. For a smoother texture, blend the mixture before setting.

Firm Tofu Pudding

Use 1 cup soy milk, ½ cup water, and 1½ teaspoons gypsum powder. Heat liquids to 80°C (175°F), mix with gypsum, and pour into molds. Refrigerate for 30 minutes for a firmer texture, ideal for slicing or stir-frying.

Sweet & Savory Variations

*Sweet:* Top with ginger syrup, brown sugar, mango, or red beans. For ginger syrup, simmer sliced ginger and rock sugar in water for 10 minutes, then drizzle over pudding.

*Savory:* Serve with soy sauce, chili oil, garlic, and green onions—a popular Taiwanese-style breakfast.

Tips: Use fresh soy milk for best results; avoid overmixing after adding gypsum. Adjust gypsum for desired firmness—more for denser pudding, less for creamier. With these methods, you can enjoy versatile, homemade tofu pudding any time!