By Andrea Nguyen
Updated Oct. 12, 2023
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- 4(82)
- Notes
- Read community notes
A mainstay at dim sum restaurants and a popular street food in China and Southeast Asia, this cozy tofu pudding is as simple as scooping tofu and pouring gingery syrup on top. Also known as dòufuhuā in Mandarin (“bean curd flower” or “tofu flower”), dòuhuā is typically made with freshly made tender tofu, but packaged silken tofu makes the treat extra doable at home. For wonderful, custardy results, select silken tofu that’s been molded in its tub. (Block tofu sitting in a moat of water tends to be too firm.) Using a broad, shallow spoon to scoop out the tofu creates thin, wide shards, yielding maximum surface area exposure to the zippy ginger syrup. Warming the tofu in the microwave reveals its tender richness to mimic the texture of fresh dòuhuā. Old-school renditions feature just tofu and ginger syrup, but modern ones might include a wide range of add-ins similar to those offered for shaved-ice or boba treats. Canned mandarin orange segments would add vibrant contrast.
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Ingredients
Yield:6 servings
- 1chubby (1½-inch) piece fresh ginger, peeled, very thinly sliced and smashed
- ⅓cup firmly packed light brown sugar
- ¼cup agave syrup or mild honey
- 1star anise (optional)
- 2(16-ounce) packages silken tofu
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
216 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 25 grams sugars; 14 grams protein; 23 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a small saucepan, combine the ginger, brown sugar, agave, star anise (if using) and ½ cup water. Bring to a boil over medium-high heat, then lower the heat to around medium-low to briskly simmer for about 6 minutes, until fragrant and slightly thickened. (Coat the back of a metal spoon in the mixture, then drag your fingertip across it and a faint line should hold.) Turn off the heat and let sit for about 15 minutes, uncovered, to intensify flavor and thicken to a syrupy consistency. Pour through a mesh strainer set over a small bowl, press on the solids, then discard the solids. You should have a generous ½ cup ginger syrup. (The syrup keeps, refrigerated, for up to 5 days.)
Step
2
Before assembling, gather 6 small, microwave-safe bowls (ideally what you’d serve rice or ice cream in). Pour out any excess water from each tofu tub. Wield a broad, shallow metal serving spoon in a horizontal motion to scoop up large, very shallow pieces of the tofu, dividing them among the bowls. (It’s normal for the pieces to be irregular in shape and size.)
Step
3
Heat the bowls of tofu in the microwave, fitting as many in as possible and zapping in 20-second intervals until slightly warmed through. Liquid inevitably accumulates and you may pour it out to prevent it from diluting the syrup, or just allow its delicate tang to add to the overall flavor.
Step
4
Drizzle each serving with about 1½ tablespoons of ginger syrup. Enjoy with a spoon.
Ratings
4
out of 5
82
user ratings
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Cooking Notes
Patti Travaglio
I don't have a microwave, how could I make this without one?
Mai
Patti Travaglio - just put the whole piece of tofu in a big pot/ bowl and pour boiling water over it and wait a few mins until it warms through, then drain and slice as instructed after that
Cherny
Can the syrup be frozen and, if so, how long will it keep?
HD
I always had this cold in Taiwan. Would it be alright if I just took a cold package of silken tofu out of the fridge and ate it that way?
Matt C.
Be careful not to burn the honey sugar mixture. It happens quicker than you would think.
Diana
I’d want to try this with Korean soft tofu (in tubes), which I think is even softer than silken tofu
Conor S
This is a simple but delightful dessert. It's worth it for the ginger syrup alone. I cooked the syrup another five minutes for extra thickness.
MC
This is easy to make as written and so different & delicious!
Ferguson
This syrup is delicious. It was good on tofu. I suspect it would be even better on ice cream or sliced peaches.
Audre Engleman
It was very good and easy. It approximated what we enjoyed in Asia.
Andrea Nguyễn
If you don't have a microwave, I'd bring the tofu to room temperature and let it sit in warm water before scooping. Or, if it's warm, just scoop the tofu. Scooping the pieces exposes the tofu's texture so the syrup adheres. Freezing the syrup is fine. Go for it. I made several batches while developing this recipe and ended up using some for a spritzy drink. I added seltzer! Thanks for all your interest!
Mai
Patti Travaglio - just put the whole piece of tofu in a big pot/ bowl and pour boiling water over it and wait a few mins until it warms through, then drain and slice as instructed after that
Patti Travaglio
I don't have a microwave, how could I make this without one?
Patricia B
I was wondering the same. I have two thoughts. Place scooped tofu in a glass baking dish and heat in the oven at around 350 degrees until just warmed. Second idea would be to place the scooped tofu into a skillet with a bit of coconut milk and gently warm.
Karen
No microwave here either, nor instant pot. What about putting the silken tofu in a small dish to set inside a steamer insert, for stovetop warming?
Cherny
Can the syrup be frozen and, if so, how long will it keep?
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