Vietnamese Tofu Pudding with Ginger Syrup

Ingredients

• 1 L soy milk
• 6 gelatin sheets
• 400 ml water (for syrup)
• 4 tbsp brown sugar
• ginger (sliced or crushed for syrup)

Steps

1. 1

   Soak the 6 gelatin sheets in cold water for 5 minutes to soften.

2. 2

   Heat 1 liter of soy milk in a pot over medium heat.

3. 3

   Squeeze excess water from the gelatin sheets and stir them into the warm soy milk until completely dissolved.

4. 4

   Pour the mixture into a mold or individual serving bowls.

5. 5

   Refrigerate the pudding overnight (or for at least 8 hours) until set.

6. 6

   Prepare the ginger syrup by combining 400 ml water, 4 tbsp brown sugar, and ginger in a small saucepan.

7. 7

   Simmer the syrup until the sugar is dissolved and the ginger flavor has infused the liquid.

8. 8

   Serve the chilled tofu pudding with the warm ginger syrup drizzled over the top.

Notes

Traditional versions often use gypsum (calcium sulfate) or glucono delta-lactone (GDL) as a coagulant, but gelatin provides an easy, beginner-friendly alternative for home cooks.

Nutrition per serving

• dessert
• vietnamese
• tofu pudding
• soy milk
• ginger
• no-bake
• sweet