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RECIPE
14 INGREDIENTS 15 STEPS 4hr

Tau Foo Fah (Soybean Pudding)

Tau Foo Fah is a Chinese sweet or savory dessert made with silken smooth tofu. This classic dessert can be served with a clear sweet ginger sugar syrup or palm sugar syrup (Gula Melaka Syrup), whichever option you prefer. Tastes great served warm or chilled. Super easy to make this at home too. So, let's start cooking!
Tau Foo Fah (Soybean Pudding) Recipe | SideChef
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Tau Foo Fah is a Chinese sweet or savory dessert made with silken smooth tofu. This classic dessert can be served with a clear sweet ginger sugar syrup or palm sugar syrup (Gula Melaka Syrup), whichever option you prefer. Tastes great served warm or chilled. Super easy to make this at home too. So, let's start cooking!
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/
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Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/
4hr
Total Time
$3.22
Cost Per Serving

Ingredients

Servings
10
US / METRIC

Soya Bean Milk

1 cup
Soybeans
soaked for 3 hours
12 cups
Water
2
Pandan Leaves
preferably knotted

Setting Agent

1/2 cup
Water
boiled and cooled to room temperature
3/4 tsp
Glucono Delta-Lactone
1/2 tsp

Ginger Sugar Syrup

1/2 cup
Water
1/4 cup
skinned and crushed slightly
2
Pandan Leaves
for aroma

Palm Sugar Syrup

2 1/3 cups
Palm Sugar
cut into small pieces and crushed
1 cup
Water
3
Pandan Leaves
preferably knotted
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Nutrition Per Serving

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CALORIES
231
FAT
1.4 g
PROTEIN
2.7 g
CARBS
53.4 g

Author's Notes

The soy milk you use must be pure. If there are any impurities, the soy milk may not completely solidify. Try to use homemade soy milk so it is not too dilute as soy milk to make Tau Foo Fah needs to have a thicker consistency.

Do not add too much setting agent (coagulant) as it can render the Tau Foo Fah to be sour or bitter. Also, make sure the setting agent is fully dissolved in the water. Otherwise, the soymilk will not coagulate fully.

Be sure not to stir or move the soymilk in the pot after mixing with the setting agent but to immediately cover to prevent heat from escaping.

Cooking Instructions

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Step 1
First, soak the Soybeans (1 cup) in water for at least 3 hours. Then drain away the water and set it aside.
Step 2
In two batches, put the soaked soybeans into a blender or grinder. Add half the Water (12 cups) and blend the soybean with the water until almost smooth.
Step 3
Pour the blended soybean liquid into a cloth coffee filter to sieve out the soybean residue. Squeeze the coffee filter to release more of the soy milk from the residue.
Step 4
Continue to do the same with the balance of the soaked soybeans. Put the soybeans in a blender and blend with the balance of the water.
Step 5
Filter and strain out the soybean residue. Squeeze to release more of the soy milk.
Step 6
Double strain the soy milk into a large pot. Add in the Pandan Leaves (2) . Using medium heat, bring the soy milk to a boil, stirring constantly.
Step 7
When the soy milk boils, lower the heat and allow it to simmer for another 5 minutes. Then remove pandan leaves and the soy milk is done.
Step 8
While the soybean milk is being boiled, prepare the setting agent. In a jar, add Water (1/2 cup) and Glucono Delta-Lactone (3/4 tsp) . Stir to mix well.
Step 9
Add in Corn Starch (1 Tbsp) and flavor with Vanilla Essence (1/2 tsp) . Stir thoroughly to mix everything together.
Step 10
To make soybean curd (tau foo fah), have ready a heat-resistant pot with a lid. Pour simultaneously the setting agent and the boiling soymilk from a height into the pot. Hold the pot of soymilk higher than the cup of setting agent when pouring.
Step 11
Immediately cover the pot with a lid and do not stir the mixture. Leave aside for 15 to 20 minutes.
Step 12
Meanwhile, prepare the Ginger Sugar Syrup. Bring Granulated Sugar (1 1/4 cups) , Water (1/2 cup) , Fresh Ginger (1/4 cup) , and Pandan Leaves (2) to a boil. Allow simmering for a few minutes till the syrup is slightly thickened and infused with the ginger flavor. Then sieve into a bowl and cool before serving.
Step 13
Prepare the Palm Sugar Syrup. Boil Palm Sugar (2 1/3 cups) , Water (1 cup) , and Pandan Leaves (3) . Continue to boil on medium heat till the palm sugar is fully dissolved and the syrup becomes thicker. Strain into a bowl and cool before serving.
Step 14
After about 20 minutes, the soymilk will have coagulated and settled to be smooth and yummy tau foo. The surface will have lots of bubbles so use a sharp flat ladle to remove the surface bubbles. Then only scoop up the tau foo fah.
Step 15
To serve, use the sharp and flat ladle to gently scoop thin slices of soft and velvety beancurd into bowls. Then top with ginger sugar syrup or palm sugar syrup before serving.

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Nutrition Per Serving
Calories
231
% Daily Value*
Fat
1.4 g
2%
Saturated Fat
0.2 g
1%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
53.4 g
19%
Fiber
0.7 g
2%
Sugars
50.7 g
--
Protein
2.7 g
5%
Sodium
99.8 mg
4%
Vitamin D
--
--
Calcium
53.0 mg
4%
Iron
1.1 mg
6%
Potassium
11.2 mg
0%
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