Warm Silken Tofu Pudding
The gentlest breakfast imaginable — a bowl of impossibly soft, just-set tofu that trembles at the touch of a spoon, bathed in warm ginger-brown sugar syrup that pools into every crevice. Each spoonful is delicate, subtly sweet, and deeply soothing. This is the Chinese breakfast that grandmothers have been making for centuries, and one taste tells you exactly why.
Ingredients
- 4 cups unsweetened soy milk (freshly made or high-quality store-bought)
- 2 teaspoons food-grade gypsum powder (shi gao) mixed with 3 tablespoons warm water
- 1/2 cup dark brown sugar or Chinese slab sugar
- 3 cups water (for syrup)
+ 5 more ingredients
Instructions
If using store-bought soy milk, ensure it is unsweetened and unflavored. Heat the soy milk in a pot until it reaches a rolling boil, then remove from heat. Let it cool to around 175 to 180 degrees Fahrenheit (about 5 to 8 minutes off heat).
While the soy milk cools slightly, dissolve the gypsum powder thoroughly in 3 tablespoons of warm water. Stir until no lumps remain — this is your coagulant.
Pour the gypsum mixture into a large, deep serving bowl or pot. In one swift, confident motion, pour the hot soy milk into the bowl from a height of about 12 inches. Do not stir after pouring. This impact-pour method distributes the coagulant evenly.
Immediately cover the bowl with a lid and let it sit completely undisturbed for 20 to 25 minutes. The tofu will set silently into a tender, custard-like pudding.
While the tofu sets, make the syrup: combine the dark brown sugar, water, and ginger slices in a small saucepan. Bring to a boil, stirring to dissolve the sugar, then reduce to a gentle simmer for 10 minutes. Remove ginger slices. Stir in honey if using.
To serve, use a wide, flat spoon to gently scoop the delicate tofu pudding into bowls — work carefully, as it is very soft. Ladle the warm ginger-brown sugar syrup generously over the top.
Garnish with crushed roasted peanuts and any other toppings you like. Serve warm.
Nutrition Estimate
Per serving • Estimated by Blinner AI