Tofu Pudding Dou Hua 豆腐花 Recipe - Quick and Easy Chinese Desserts at Home!

I find that Chinese or Asian desserts in general are hard to nail down right the first time. They often take years of practice and experience to really get the feel for how to make it right (and hopefully just perfect), but luckily it doesn't always have to be the case. Take this innocent looking tofu pudding otherwise called dou hua in Chinese which is truly simple and straightforward (especially for us Western cooks and bakers). Just a few ingredients are needed and regardless of how technically challenged you may be in the kitchen, you can make this without fail! I love how silky smooth the texture of the "pudding" is (Chinese desserts often use the word pudding to mean gelatinized dishes rather than your typical American style pudding), and the refreshing cold aspect hits the spot on a hot summer afternoon. This dessert is more often than not topped with a syrup of sugar (preferably palm, rock, or dark brown sugar) for the simple, traditional version, or more modern "fancy" versions using boba and other flavors. The traditionalist in me kept it fairly minimalistic but then again I couldn't help myself in adding my own little touch. My addition of the cinnamon sticks add warmth, spice, and a depth of sweetness that complements the aromatic kick of ginger. So delicious! Try it out whenever you have time, or even on a tight weekday schedule with only 10 minutes (max) to spare! Enjoy!
Makes 6-8 servings.
Tofu pudding or Dou Hua 豆腐花:
2-1/4 cups (540 ml) unsweetened soy milk
1/3 cup (80 ml) honey (adjust amount according to taste and preference)
1 envelope or 2-1/4 teaspoons unflavored gelatin
Combine all ingredients together in a medium sized saucepan. Heat over medium heat and stir constantly until gelatin is dissolved. Don't let the mixture boil otherwise gelatin may not set up properly. Remove from heat, pour into serving vessel, and refrigerate overnight until set. While waiting, prepare the ginger simple syrup.
Ginger Simple Syrup:
1/2 inch knob fresh ginger, sliced into coins and smashed
3-4 tablespoons (39-55 g) dark brown sugar (or can use palm sugar if available)
1-1/2 cups (360 ml) water
2 cinnamon sticks (optional)
Combine ingredients in a small saucepan and bring to a boil over medium high heat. Once boiling, turn off the heat and cover to steep. The longer it steeps, the more intense your syrup will taste. Strain syrup prior to serving.
Remove chilled tofu pudding from the fridge. Break pudding up using a spoon and pour over a few tablespoons of the syrup. Enjoy cold!
xo Shannon
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[@lenang9332]

I like sweet pudding for my desert.😊👍 Thanks!

[@darrell1829]

Only had tofu once, but I did like it 😋🍮

[@InShannonsKitchen]

Lol it’s an acquired texture for some! 😂

[@geekychick]

Would the amount be the same if I was using agar agar instead of gelatin?

[@InShannonsKitchen]

No agar agar is firmer in texture and less bouncy compared to gelatin I find. You would also use much less agar agar than gelatin to set it.

[@alzaharaibrahim7775]

Can I use normal milk

[@InShannonsKitchen]

Yes, absolutely! If you mix half cream and half milk then it will essentially be a panna cotta.

[@naya5232]

With agar agar it’s same or not ?

[@InShannonsKitchen]

Yes you can substitute it one for one with gelatin

[@ssadvweld1]

Looks delicious and it's vegan.

[@InShannonsKitchen]

Thanks Stephanie! Vegan if you use agar agar 😉 Hope you’re doing well!

[@ssadvweld1]

@@InShannonsKitchen That's right. I forgot gelatin is an animal product. I'm doing ok. Lots of sad news this week. I'm praying for rain. I hope you handled the hot sunny days in SF last week!!

[@InShannonsKitchen]

Stephanie Stearns yes I know what wild times it is. I hope you’re safe and we can get all the fires under control soon. Enough is enough!

[@Tab_M]

Honey is not vegan!