Chinese Douhua Recipe
Tofu is believed to have originated during the Han Dynasty (206 BC–220 AD) when a descendant of Liu Bang, also known as Emperor Gaozu of Han, sought to create an elixir of immortality. Instead, by accidentally combining soybean milk with gypsum, a sulfate mineral, tofu was created.Douhua, also called Dou fu Hua, tofu pudding, soybean pudding, or Doufanao (meaning "tofu brains" due to its delicate texture), can be easily made from scratch rather than using store-bought tofu.
Ingredients
- Unsweetened Soy milk – 4 cups
- Sugar – 3 tbsp
- Gelatin – 1 tbsp
- Water – 2 cups
- Brown sugar – 1 cup
- Ginger slices – 3
Instructions
- Pour a cup of soy milk into a saucepan, then add 3 tablespoons of sugar.
- Next, add 1 tablespoon of gelatin and mix it fast and well.
- Cook over medium to low flame until it’s bubbling.
- Keep stirring it. (Remember don’t add gelatin when the soy milk is warm or hot because it comes together very fast and has lumps.)
- Pour 3 cups of soy milk into a big bowl.
- Pour the mixture from the saucepan into the soy milk in the big bowl.
- Mix them well.
- Use a spoon or a fine strainer to remove extra bubbles on the top and cover with a plastic wrap. Refrigerate for 6 hours to overnight.
- Put 2 cups of water, 1 cup of brown sugar and 3 slices of ginger into a saucepan.
- Mix it well and turn on the fire medium to low until it’s boiling.
- Set it aside and let it cool down.
- When the tofu pudding is ready, use a spoon to scoop it into a bowl.
- After, pour some syrup over the tofu pudding when it’s ready to serve.
Nutrition
Calories: 185kcalCarbohydrates: 42gProtein: 4gFat: 1gSodium: 23mgFiber: 1gSugar: 37g
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