Tofu Pudding with Ginger Syrup 🫚
Tofu Pudding is a silky-smooth dessert loved across Asia, from Taiwan to Vietnam, China, and the Philippines. It’s light, comforting, and subtly sweet, often served warm with a drizzle of ginger syrup or cold! This version brings together that soft, melt-in-your-mouth texture and the warming spice of homemade ginger syrup. It’s a dessert that proves tofu can be so much more than savory.
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Cooking Time: 25 - 40 minutes
Serves: 2–3 people
Ingredients:
For the tofu pudding:
- 1 liter unsweetened soy milk (store-bought or homemade — blend soybeans with water and strain through cheesecloth)
- 1 tsp gypsum powder (or GDL)
- 1 tsp potato starch
- 100 ml water
- Or take the easy road and use silken tofu from the supermarket!
For the ginger syrup:
- ½ cup water
- ¾ cup brown sugar
- 5–8 slices fresh ginger
Instructions:
- If you’re making your own soy milk, blend soaked soybeans with water and strain through a cheesecloth. Otherwise, use 1 liter of unsweetened soy milk from the supermarket.
- Pour the soy milk into a pot and bring it to a boil until it starts foaming.
- In a small bowl, dissolve 1 tsp gypsum powder and 1 tsp potato starch in 100 ml water. Pour this mixture into the hot soy milk while stirring continuously. ⚠️ Tip: Don’t use agar agar (the mistake I made 😅) — it gives a hard, jelly-like texture instead of the smooth, bouncy pudding we want.
- Cover the pot with a cloth to catch the steam and let it sit until it firms up into a delicate, custard-like texture.
- Scrape off the ginger skin with a spoon and slice it thinly. In a pan, combine ginger slices, ¾ cup brown sugar, and ½ cup water. Simmer until it becomes thick and syrupy — add more sugar if it’s still too runny.
- Spoon the tofu pudding into bowls and drizzle generously with warm ginger syrup.
Optional: top with sago pearls, tapioca, or grass jelly — or try the spicy dessert version with hot honey chili oil and fried onions (surprisingly delicious!).