Custard Tofu Fa (Sweet Tofu)

 

My second daughter loves sweet tofu custard but it is so expensive and hard to find. I wanted to try making it myself. I found this recipe which is pretty easy to make but the texture of the tofu is not as soft as what are able to find in dim sum or at the store. I made half of the recipe below. I learned it’s important that the syrup be cool before pouring it on the tofu.

 

Here is what I did:

·        Halved recipe. Used 2 cups Lidl soy milk, 1.5 tbsn sugar and 1 tbsp gelatin.

·        First boiled 1/2 cup soy milk with sugar and gelatin. Cooked on med heat until low simmer

·        Then added 1.5 more cups of soy milk. Poured into glass dish. Did not strain. Put saran wrap on top of liquid and then covered glass Tupperware and put in fridge

·        Made syrup. Waited for syrup to completely cool to pour on top of tofu

 

Custardy Tofu Fa Recipe with Sweet Ginger Syrup | Saveur

Ingredients

FOR THE TOFU:

4 cups unsweetened soy milk, (Silk Organic recommended) divided (used 2 cups)

3 Tbsp. sugar (used 1.5 tbsn)

2 Tbsp. gelatin powder (used 1 tbsn)

 

FOR THE SYRUP:

3 oz. rock sugar

2 Tbsp. dark brown sugar

One 1½-in. piece of ginger, thinly sliced

 

Instructions

STEP 1

Make the tofu: To a small pot, add 1 cup of the soy milk, the sugar, and gelatin and set aside for 1 minute (to hydrate the gelatin), then whisk to combine. Turn the heat to medium-low and cook, whisking frequently, until the milk comes to a low simmer, 2–3 minutes.  Remove from the heat, add the remaining milk, and continue whisking until the sugar is dissolved, 4–5 minutes more. Set a fine mesh strainer over a medium bowl, then strain the milk mixture (did not do this step). Cover tightly with plastic wrap and refrigerate until cold and set, at least 5 hours. (put saran wrap directly on top of the liquid and chilled over night)

STEP 2

Make the syrup: To a small pot set over medium heat, add the rock sugar, dark brown sugar, ginger, and 2 cups of water. Bring to a boil, then turn the heat to low and cook, stirring continuously, until thickened slightly, 5-6 minutes. Set aside to cool completely, then strain into a small bowl (discarding the ginger).

STEP 3

To serve, scoop the chilled tofu into bowls, then drizzle each portion with 1–2 tablespoons of the syrup.