Tofu Pudding (Tào Phớ/Douhua)

Step 1

Place the gelatin sheets in a bowl of cold water and soak to hydrate for 10 minutes.

Step 2

Add 1⅚ cups of soy milk to a small pot and place over medium-low to medium heat. Bring it to a very gentle simmer when steams start coming out and tiny bubbles form on the surface.

Step 3

Remove gelatin sheets from water and gently squeeze to remove excess water. Add them to the pot of soy milk and stir to dissolve completely.

Step 4

Remove the pot from the heat and pour over a sieve into a clean container. If there are any bubbles on the surface, remove them for a smooth surface. Let the milk mixture cool down, then cover and let it set in the refrigerator for 3-4 hours.

Step 5

Add all the sugar and water to a small pot over medium heat. Bring it to a boil, then reduce to a simmer for about 5 minutes.

Step 6

Add ginger slices and simmer for another 5-10 minutes until the syrup reaches your desired sweetness and consistency. You can adjust to taste with more or less sugar and ginger.

Step 7

Transfer to a container, let it cool then cover and chill in the refrigerator.

Step 8

To serve the pudding with ginger syrup: use a ladle to cut the pudding into thin curds and place them in serving bowls, then pour the cold ginger syrup over it.

Step 9

To serve the pudding with soy milk: use a ladle to cut the pudding into thin curds and place them in serving bowls, then pour cold soy milk over it.