Time-traveling with desserts: A brief history of tofu pudding
Written by Heta Joshi | December 30, 2023
Tofu pudding is a lip-smacking Chinese snack that holds the distinction of being one of the healthiest desserts.
In today’s edition of “Time-travelling with desserts,” we are going journey back to ancient China to the reign of the illustrious Han Dynasty. It would be an understatement to say that the Hans revolutionized contemporary life, culture, and science. Some of the most historic scientific feats they are credited with include the invention of paper, wheelbarrows and suspension bridges, the development of the seismograph, and the use of marine clocks and sundials to gauge time. The Hans also made far reaching contributions to civil society, pioneering the creation of merit-based civil service exams as well as laying the blueprint for a centralized system of governance.
The Hans were also great innovators when it came to food and sustenance. They developed numerous advanced farming methods as well as farming tools that are still in use today. According to food historians and scholars, the Hans observed a grain-heavy diet, which included millet, barley, and wheat. If historical records are accurate, we also have the Hans to thank for the creation of one of the most universally loved dishes—noodles! In fact, the Hans laid the seed for many modern dishes we love and savor today. One of these dishes—the tofu pudding—will be the primary focus of this article.
Tofu pudding is a classic dish that goes by multiple names. For example, it is called “douhua” in Mandarin and “tau fu fa” in Cantonese. We also refer to tofu pudding as “soybean pudding,” soybean being one of the main elements of tofu. A rich, dramatic, and captivating origin story is attached to this dish. The protagonist of this story, as legend goes, is Liu An, a Chinese prince of the Han Dynasty. According to the story, this prince erroneously dropped gypsum powder into a container of soymilk as he was trying to concoct a brew that would grant one the boon of eternal life. The gypsum powder and soymilk combined to form a soft soy mixture, resulting in the birth of tofu pudding.
The dish may not have been able to grant anyone eternal life, but it did sort of become immortal itself. Today, it is a fixture across China, Hong Kong, and nearby regions. Its silky texture coupled with its melt-in-the-mouth quality has ensured that it remains a culinary favorite delighting millions across the globe. The popularity of the dish stems from its remarkable versatility; it can be consumed as a sweet or a savory dish. You can also add whatever flavor you wish to the pudding; vanilla tofu pudding and chocolate tofu pudding, for example, are particularly popular. Do try tofu pudding if you’re ever in China or Hong Kong; you will find it in every street corner!
Another major factor responsible for the enduring status of tofu pudding is the health benefits the dish offers, making it a big hit among fitness and health junkies. Tofu pudding is typically prepared by meshing soybean with some form of coagulant, usually gelatin, and a thickening agent, such as gypsum powder or agar-agar. These food items endow the dish with a high level of protein. The dish, in its original form as the Hans envisioned it, without the addition of any condiments or toppings, is also 100% cholesterol and dairy-free, and a potent source of nutrients, including calcium and iron. For these reasons, tofu pudding is considered a healthier alternative to most contemporary desserts that are undoubtedly loaded with sugar and unprocessed fats.
Although the dish is the healthiest in its original form, modern recipes do incorporate condiments as well as other flavors to take the dish to the next level and add some dimension to its taste. For example, sweet ginger syrup is a common garnishing that chefs and bakers like to use in their tofu pudding recipes; they simply pour a generous helping of the syrup over the pudding. Being a highly amenable dish, you only have to make minor tweaks to modify the flavor profile of the dish. Sweet tofu pudding, served with ginger syrup, is probably the most famous version of the dish across the globe but did you know that savory tofu pudding, also referred to as “Dou Fu Nao” or “tofu brain,” is preferred in Northern China? Ingredients, such as pickles, chili oil, and soy sauce are incorporated into this dish alongside a rich, dense gravy, which provides the pudding a savory touch.
In the same vein, you can transform your simple original tofu pudding to a vanilla-flavored tofu pudding by introducing some vanilla essence to the core base of the pudding. We also have something for you chocolate lovers out there! Just like vanilla extract is essential in the preparation of vanilla tofu pudding, you need cocoa powder to make chocolate tofu pudding. We recommend using Cadbury cocoa powder as it is one of the highest-rated and best quality cocoa powders out there. Beat the cocoa powder thoroughly into the tofu and gelatin blend, and just like that, your chocolate tofu pudding is ready! To make your dish even “chocolatier,” you can pour some melted Cadbury Silk chocolate over the pudding or even decorate the dessert with some bits of Cadbury chocolate, crushed Oreos, or Oreo dust. It is imperative that you use Cadbury products in your dish as far as possible to ensure the dessert produced is of premium quality.
Of course, you don’t need to stick with the aforementioned ingredients only for your chocolate tofu pudding. You can garnish any of the different sweet tofu puddings with the above ingredients. Similarly, you can also get creative and add other food items to the dish per your liking. For instance, some chefs add tapioca pearls to the finished pudding to add some color, vibrancy, and chewiness to the dish. Others prefer to add healthier substitutes, such as raspberries, strawberries, and blueberries. Despite originating in ancient times, there are innumerable ways in which you can modernize this vegan and gluten-free dish, and make it your own. So, what are you waiting for? Get innovating!
What Kind of Tofu to Use for Tofu Pudding?
For a smooth and silky tofu pudding, soft or silken tofu is always the best choice. These varieties have a delicate texture that creates the creamy consistency traditionally associated with Asian-style tofu pudding recipe variations. If you are making tofu pudding completely from scratch using soybeans, the goal is to create a custard-like texture that is soft, jiggly, and light rather than firm like regular cooking tofu.
Easy Tofu Pudding Recipe
This homemade tofu pudding recipe creates a silky, delicate dessert using fresh soybeans and a simple coagulant technique. Traditionally served warm with ginger syrup, tofu pudding is loved for its smooth texture, mild sweetness, and comforting flavor. While the process takes patience, the final result is incredibly rewarding and far fresher than store-bought versions.
What You Need — Tofu Pudding Ingredients
Serves: 4–6
- Dried soybeans — 200g
- Water for soaking — enough to fully cover beans
- Water for blending — 1.2 litres
- Gypsum powder (calcium sulphate) — ½ tsp
- Tapioca starch or cornstarch — 1 tbsp
- Cold water — 3 tbsp
Optional Ginger Syrup Ingredients
- Water — 2 cups
- Rock sugar or brown sugar — ½ cup
- Fresh ginger slices — 6–8 slices
- Pandan leaves (optional) — 2
Step-by-Step Instructions — How to Make Tofu Pudding from Scratch
Step 1- Soak the Soybeans (8–12 Hours or Overnight)
Place the dried soybeans into a large bowl and cover them with plenty of cold water, ensuring the water level sits at least 5cm above the beans. Leave them to soak overnight or for a minimum of 8 hours. The soybeans will almost double in size, which is completely normal. Once soaked, drain and rinse them thoroughly under cold running water. Proper soaking is extremely important for a smooth tofu pudding recipe, as under-soaked beans can produce grainy soymilk and uneven texture.
Step 2- Blend the Soybeans into Soymilk
Divide the soaked soybeans into two equal batches. Add one batch into a high-speed blender with 600ml fresh cold water and blend for 2–3 minutes until the mixture becomes smooth, creamy, and milky white. Repeat with the second batch. Blending thoroughly helps create the silky consistency that makes homemade tofu pudding so delicate and soft.
Step 3 -Strain the Soymilk
Line a sieve or large colander with cheesecloth or muslin cloth and place it over a deep bowl. Pour the blended soybean mixture through the cloth in batches. Gather the cloth edges and squeeze firmly to extract as much fresh soymilk as possible. The leftover soybean pulp, known as okara, can be saved for baking or cooking. You should end up with approximately 1–1.2 litres of fresh soymilk.
Step 4- Cook the Soymilk Properly
Transfer the strained soymilk into a heavy-bottomed saucepan and cook over medium heat. Stir constantly to prevent sticking or scorching at the base. As the milk heats, it will foam heavily, so reduce heat if necessary. Once it reaches a full boil, lower the heat and simmer for 5 minutes while stirring continuously. Cooking is essential because raw soymilk contains compounds that can cause digestive discomfort. This step also improves the flavor and creates a smoother base for the tofu pudding recipe.
Step 5- Prepare the Coagulant Mixture
While the soymilk cooks, combine gypsum powder and tapioca starch in a small bowl. Add the cold water and whisk until completely smooth without lumps. This coagulant solution must be prepared before the next step because timing is critical for successful tofu pudding texture.
Step 6- The Critical Coagulation Step
Remove the hot soymilk from the heat and allow it to cool for exactly 2 minutes. The temperature should be around 85°C (185°F). Pour the coagulant mixture into a clean glass or ceramic container. Slowly pour the hot soymilk from a height of about 30–40cm into the container in one continuous stream. This pouring technique naturally mixes the coagulant evenly without stirring. Immediately cover tightly and avoid moving or disturbing the container.
Step 7- Rest and Allow the Pudding to Set
Leave the covered container completely untouched for 15–20 minutes at room temperature. Avoid checking or stirring during this stage because movement can break the delicate curd structure. Once set, the tofu pudding should wobble gently as one soft mass instead of appearing watery. If still loose, leave it covered for an additional 5–10 minutes.
Step 8- Prepare the Ginger Syrup
While the pudding sets, combine water, sugar, and ginger slices in a saucepan. Add pandan leaves if using. Bring the mixture to a boil, then reduce the heat and simmer for 10–15 minutes until fragrant and lightly golden. Remove the ginger and pandan before serving. This warm syrup pairs beautifully with the mild flavor of tofu pudding.
Step 9- Serve the Tofu Pudding
Using a flat spoon, gently scoop delicate layers of the pudding into serving bowls. Traditional serving style involves lifting thin sheets instead of deep chunks. Pour warm ginger syrup over the pudding and add toppings if desired. Tofu pudding recipe variations can be served warm, chilled, or at room temperature depending on the season.