Tau Hu Hua, Tau Fu Fah, Douhua – it doesn’t matter how you say or spell it, it refers to a silky tofu dessert that is typically served with plain or ginger-flavored sugar syrup…..although lately, I have preferred it with palm sugar syrup instead. It is deliciously light and refreshing during the hot summer days. Enjoy!
1 (32-fl oz) pack vanilla soy milk, divided
2 teaspoons agar-agar
In a heavy-bottomed saucepan, heat 2 cups soy milk over medium-low heat (covered) until steaming hot. Place the remaining soy milk in a bowl/measuring cup together with the agar-agar powder, stirring well to dissolve the agar-agar. Add mixture to the steaming-hot soy milk in the saucepan, stirring well. Bring to steaming hot once again over medium-low heat (covered), stirring occasionally. Then, increase heat to medium-high (half-covered) and bring mixture to a boil. As soon as it starts to boil, remove soy milk mixture from heat and transfer to a container. Let sit for 15 minutes, then skim off the skin that forms on the surface. Cool and refrigerate until set. Use a spoon to make shallow scoops of the soybean pudding and serve with sugar syrup.
1/2 cup shaved palm sugar*
2 cups water
*Shave a chunk of palm sugar with your chef’s knife and lightly pack it in a 1/2 cup to get the correct measurement (likely, you would not need the entire chunk) – this amount produces a not-too-sweet syrup, adjust accordingly if you prefer it sweeter.
In a small saucepan, combine palm sugar and water, bringing it to boil over high heat, stirring occasionally. Remove to a container and cool.