Snack · 30 min · chinese

Silken Tofu Pudding

Soy milk does the heavy lifting here, with gypsum powder rounding it out. A Chinese snack that takes 30 minutes, start to finish. The macros do the talking: 8g protein, 43g carbs, and 8g fat in every 274-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 4 cups Soy milk
• 1 tsp Gypsum powder
• 1 tsp Cornstarch
• 2 tbsp Water
• 0.5 cup Brown sugar
• 3 slices Fresh ginger
• 1 cup Water

Steps

1. Bring the soy milk to a bare simmer — 180 degrees, steaming but not boiling. Boiled soy milk makes grainy dou hua.
2. Dissolve the gypsum and cornstarch in the 2 tablespoons of water and pour into a warmed bowl.
3. Pour the hot soy milk in from a height in one smooth motion, then do not touch it. Cover and rest 15 minutes while it sets into trembling curds.
4. Simmer the brown sugar, ginger, and 1 cup of water 5 minutes into a dark syrup; discard the ginger.
5. Scoop the dou hua into bowls with a flat spoon and drizzle with the ginger syrup. Silky, warm, and impossibly delicate.

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