Humble ingredients make up Hong Kong’s famous street foods, and that cannot be more true for the city’s most beloved dessert, dou fu faa or tofu pudding. Made from soybeans and served in sugar syrup, the simple yet satisfying snack was an accidental result of the quest for immortality.
According to legend, Liu An, a Chinese prince during the Han dynasty, was attempting to create an elixir for eternal life when he accidentally knocked some gypsum powder into a bucket of soy milk. The mixture curdled into a silken soy pudding, and the rest is history.
The treat became immensely popular and a staple for many because of its smooth, melt-in-the-mouth texture and versatility. It can be eaten hot, cold, sweet, savoury or even spicy, with different regions putting their own twist on the dish.
Tofu pudding also found its place in Hong Kong, where it is enjoyed as a light dessert to wash down a meal – and for good reason too. It is a lot healthier compared to other traditional Chinese desserts such as black sesame soup or walnut paste, which both have sugar as an ingredient.
Made mostly of soybeans and coagulants, such as nigari or gelatin, this silky dessert is an excellent source of protein, with 6 grams per serving. It is also gluten-free, making it an ideal snack for people with coeliac disease.
Those who are particularly health-conscious will be pleased to know that tofu pudding does not contain any cholesterol and is an excellent source of iron and calcium. It also contains isoflavones that may protect against some forms of cancers, heart disease and osteoporosis.
Gooey, sweet syrup is usually poured over the silken dessert, with a spoonful of orange cane sugar heaped on top. Many Hong Kong dessert shops also offer exciting toppings such as glutinous rice, sago and red bean, and some also have the option to mix the tofu with other dessert soups like black sesame paste.