Silky Homemade Tofu Pudding (Douhua)

Ingredients

• 1 cup dried yellow soybeans (soaked for at least 3 hours until soft)
• 2 tbsp white rice (soaked with the soybeans; helps with the texture)
• 6 cup water (for blending with the grains)
• 1 tsp salt (for the coagulant mixture)
• 1 tbsp white vinegar (acts as a coagulant)
• 2 tbsp water (to dilute the vinegar and salt)
• sugar (to taste for the sweet version)
• soy sauce (to taste for the savory version)
• chili oil (to taste for the savory version)

Steps

1. 1

   Soak the soybeans and a small amount of rice in water for at least three hours until the grains soften.

2. 2

   Blend the soaked soybeans and rice with plenty of water until a smooth and homogeneous mixture is obtained.

3. 3

   Strain the mixture through a fine cloth or a nut milk bag to extract the fresh soy milk, discarding the pulp (okara).

4. 4

   Pour the soy milk into a pot and cook over medium heat, stirring frequently to prevent it from sticking to the bottom.

5. 5

   Once the soy milk boils, reduce the heat and let it simmer for two minutes.

6. 6

   In a separate bowl, mix the salt, white vinegar, and a little water to create the coagulating solution.

7. 7

   Remove the thin film (tofu skin) that forms on the surface of the hot soy milk.

8. 8

   Slowly pour the hot soy milk into the bowl with the vinegar and salt mixture.

9. 9

   Skim off any foam from the surface with a spoon and let the mixture rest undisturbed for about 15 minutes.

10. 10

    Once the milk has curdled into a soft pudding, serve it with sugar for a sweet version, or with soy sauce and chili oil for a savory version.

Notes

The rice helps give the pudding a silkier and more stable texture. Make sure not to move the container during the 15-minute resting period so that the tofu sets correctly.

Nutrition per serving

• dessert
• breakfast
• chinese
• vegetarian
• gluten-free
• tofu
• healthy