Dòuhuā/dòufuhuā (豆花/豆腐花), or “Tofu Pudding” is a common Asian dish that’s usually eaten for dessert or breakfast. Essentially, it’s like an instant tofu that you can make at home with just a couple ingredients: soy milk and a coagulant. There are a couple of options, but we opted to try it with gypsum since that’s used for making regular tofu too. We found this recipe from the lovely Omnivores Cookbook which tested all the methods and provides lots of insights. If you’re not familiar with tofu or just want to know more about what other things you can do with tofu, check out our WTF Series tofu episode here.
how to make douhua/doufuhua
Adapted from Omnivores Cookbook
- Steamer or Large pot with a steamer rack
- Steamer claw
- Heatproof bowl
- Mixing utensil
- Small pot
- Plastic wrap
- 400ml Soy Milk* (we used “Sunrise Unsweetened Soya Beverage”)
- 4g Gypsum** (if using homemade or thicker soy milk, decrease gypsum to 2g)
*It’s best to find soy milk that contains only soy milk and water. Other ingredients may react with the gypsum. We prefer starting with an unsweetened soy milk so we can control the sweetness ourselves.
**We first tested 3g gypsum which came out a little too soft. It was perfectly silky on top, but underneath was still crumbly so we upped it to 4g and preferred this texture. You may have to try a couple times to find the right ratio for the soy milk you’re using.
- 1/2C brown sugar
- 1/2C water
- 2-3g ginger sliced, use more/less based on preference
- Prepare your steamer or pot for steaming.
- Mix gypsum and a small amount of soy milk in the bowl until fully dissolved. Then add the rest of the soy milk and mix well. Cover with plastic wrap.
- Bring steamer to a full boil. Place the bowl into the steamer, cover and steam for 10 minutes over high heat.
- In the meantime, make the ginger syrup by mixing the brown sugar, water and ginger in a small pot. Bring to a boil, then lower to med-low to simmer and cook another 5 minutes. Set aside.
- When the tofu is done, uncover your pot/steamer carefully and remove the bowl from the heat. It’s normal for the plastic wrap to puff into a bubble. Poke a hole in the plastic wrap to release the steam while the tofu cools.
- Once the steam is mostly released, remove the plastic wrap.
- Gently spoon out the tofu into a bowl and drizzle a couple spoonfuls of ginger syrup over and enjoy warm or chilled!
- Store in the refrigerator.
Tools Used To Make This Dish*
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Camera Gear List*
- Sony A7III
- Sony A7rIII
- Sony SEL2470GM Lens
- Sony SEL90M28G FE 90mm f/2.8-22
- Deity V-Mic D3
- Audio-Technica AT4040 Cardioid Condenser Microphone
- Blue Compass Premium Tube-Style Broadcast Boom Arm
- Sirui ET Series Tripod
- White Balance Card
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