Soy Milk and Sweet Tofu Pudding
I love soy milk. I love tofu pudding. I love tofu.
Yup, there’s about no Asian tofu dish I don’t like. I prefer the softer variety, dishes made with silken tofu, soft tofu, that silky smooth texture is the embodiment of what tofu is to me. Making tofu at home is not cost efficient. Since I can’t buy my beloved tofu pudding easily, I’m happy to spend a little time to make soy milk and tofu pudding, and if I have left over tofu pudding, I make tofu.
Soy Milk & Tofu Pudding & Tofu 豆漿 豆腐花 豆腐
The same process can make soy milk, tofu pudding, and tofu, depending on how many steps you do
Servings: 1 pot
Equipment
- Blender
- Nut Bag
- Tofu Press
Ingredients
- 250 g soy beans
- 2 L water
- 2 tsp food grade gypsum powder
- 2 tsp cornstarch
- 3 tbsp water
Instructions
- Soak soy beans in water overnight (if the temp is warm, soak it in the fridge)
- Blend the soy beans with 2L water in 2 batches
- Pour the blended soy into a nut bag, squeeze out all possible liquid into a large pot
- On medium heat, bring the soy milk to a boil, stirring frequently to avoid boiling over, remove the foam
- Once the soy milk boils, turn down the heat, and boil another 2 minutes
- *If you stop now, you will have unsweetened soy milk (add sugar to taste)
- In a small bowl, combine 2t gypsum powder, 2t cornstarch and 3T water, stir well to combine, pour it into a separate large pot
- Pour soy milk into the large pot, quickly remove any foam and bubble, close the lid and rest for 30 minutes
- *If you stop now, you will have Tofu Pudding (add sugar or syrup to eat as dessert)
- In the tofu press, lay a muslin or cheese cloth, spoon the tofu curdle into the press
- Close the lid, and add weight and press for 30-45 minutes for soft tofu, 1-1.5hours for firm tofu
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