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

Prep Time6

Cook Time45

Press Time1

Course: Dessert, Drinks

Cuisine: Chinese

Servings: 1 pot

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

Soy Milk & Tofu Pudding & Tofu 豆漿 豆腐花 豆腐