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+ servings
5 from 1 vote
Tofu Pudding
Prep Time
4 hrs
Cook Time
30 mins
 

How to make tender Chinese style tofu pudding with four seasoning options

Course: Appetizer
Cuisine: Chinese
Keyword: soybeans, tofu, Tofupudding
Servings: 6
Author: Elaine
Ingredients
  • 1 cup soy beans
  • 1500 ml water
  • 3 g GDL , around 1 tablespoon (no sweeping)
  • sugar to taste
Brown sugar syrup
  • 1 cup brown sugar
  • 1 cup water
  • 1 thumb piece ginger , peeled and shredded
Sichuan hot Style for each serving
  • 1 tsp. chili oil
  • 1 tsp. light soy sauce
  • 1 tbsp. chopped Zhai Cai
  • 1 tbsp. ginger and garlic water
  • chopped scallion and coriander to taste
Northern Style
  • 1 tbsp. cooking oil
  • 50g pork belly
  • 1 thumb ginger , cut into small shreds
  • 1 clove garlic , shredded
  • 10 hydrated wood ear mushroom , cut into small shreds
  • 2 fresh shiitake mushroom , cut into slices
  • 4 oyster mushrooms , thinly sliced and then shredded
  • 2 cups water
  • 2 tbsp. light soy sauce
  • 1 tbsp. dark soy sauce
  • 1 tbsp. cornstarch , whisked with 2 tablespoons of water
  • salt and pepper to taste
  • 1 egg
  • salt if necessary , note 1
Instructions
How to make tofu pudding
  1. Wash the soy beans and then soak the soy beans overnight until softened. Transfer to a blender and add water. Blend until very smooth.

  2. Place a gauze on a strainer and then strain the soy milk.  Bring the soy milk to a boil. Watch carefully since it overflows easily. Skin off the bubbles on the surface. Remove from heat and rest for 2 minutes until the temperature drops around 80 degree C to 90 degree C.

  3. Whisk GDL with water in a small bowl (read the instructions on the package for the detailed amount). Gently stir the GDL water in the soy milk. Then rest for 15 to 20 minutes until firms.

Sweet version
  1. Option 1: Serve with white sugar directly

  2. Option 2: Simmer brown sugar with ginger slices for 5 minutes and drizzle the syrup with tofu pudding.

Northern Version
  1. Add some oil in pan and fry pork belly until slightly browned. Add wood ear mushroom, oyster mushroom and shiitake mushroom. Fry until soft.

  2. Add around 2 cups of water, soy sauce (dark soy sauce and light soy sauce). Place cornstarch water in and simmer for 5 to 7 minutes until the sauce is almost thickened.

  3. Drizzle egg liquid in. Continue cooking until well combined. Add salt if necessary.

  4. Top the gravy with tofu pudding.

Sichuan Style
  1. To make ginger and garlic water | add 1/2 cup hot water into 1 tablespoon of minced ginger and 1 tablespoon of minced garlic. Set until cool down.

  2. Fry soaked soy beans with cold oil until golden brown. You can simply replace this with toasted peanuts or other crispy nuts.

  3. How to assemble| add chopped Zha Cai, light soy sauce, chili oil, garlic ginger water, spring onion and coriander. Serve hot.

Recipe Notes

You can test the gravy and see whether a pinch of salt is needed (mostly based on the saltness of the soy sauce and your own taste preference).