A dish which I never fail to order at yum cha is the tofu dessert (豆腐花, pronounced as dòufu huā). It is essentially a sweet beancurd pudding/jelly that is irresistibly silky soft.
The syrup that goes with this varies across Asia, each showcasing a distinct cultural influence. Some infuse the sugar syrup with pandan, others use white sugar which produces a clear syrup; my ultimate favourite would have to be the version with ginger and brown sugar.

My Dad makes this at home quite frequently. He doesn’t do it the way his parents would have – soaking the soya beans overnight, grinding them into a puree then straining it of any insoluble residues – because we’re lucky enough to have access to fresh store-bought soya milk.

To make tofu fa at home with store-bought soya milk is ridiculously quick and easy and requires just a handful of ingredients.

Homemade tofu fa ingredients

Thanks to my Dad’s patience with me measuring everything he was adding, here is the recipe!

Tofu fa (豆腐花)
Serves 8
Print
36 calories
2 g
0 g
3 g
1 g
0 g
297 g
2 g
1 g
0 g
0 g
Nutrition Facts
Serving Size
297g
Servings
8
Amount Per Serving
Calories 36
Calories from Fat 0
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 2mg
0%
Total Carbohydrates 2g
1%
Dietary Fiber 1g
2%
Sugars 1g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
48%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2L unsweetened soya milk
  2. 160ml water
  3. 1½ tsp gypsum powder
  4. 2 tsp corn flour
  5. Syrup
  6. 2 large knobs of ginger, peeled and thinly sliced
  7. 1 pack (454g) brown sugar slabs
  8. 150ml water
Instructions
  1. Use a clean 2.5 - 3 litre pot, ensure it is completely dry with absolutely no moisture. Add the entire 2L of soya milk and bring to the boil. Stirring is unnecessary but watch carefully as soya milk overflows easily when boiling.
  2. homemade tofu-fa recipe instructions - pot of unsweetened soya milk

  3. In a small bowl, mix the gypsum powder and corn flour with water.
  4. homemade tofu-fa recipe instructions - mixing the powder

  5. Once the soya milk is hot, a thin layer of beancurd skin will form at the top. Carefully remove this with a chopstick or spatula. (Dry this to make a beancurd sheet or just eat it!)
  6. homemade tofu-fa recipe instructions - remove beancurd sheet

  7. Add the gypsum and corn flour mixture to the hot soya milk and stir twice quickly. Remove off heat immediately and cover with tea towel and lid to trap the heat and moisture.
  8. homemade tofu-fa recipe instructions - combine

  9. It will be ready in 15 - 20 minutes.
  10. homemade tofu-fa recipe instructions - the finished dish

  11. To make the syrup, bring water to boil, add ginger and boil for a few more minutes.
  12. Add the brown sugar slabs and continue to boil until the sugar melts and the syrup has slightly thickened.
  13. Remove the ginger if desired.
  14. This makes 400ml of the syrup which is enough for 2 - 3 uses. Store in an air tight container in the fridge after use.
  15. homemade tofu-fa recipe instructions - ginger syrup on stovetop

  16. Serve the tofu fa warm with 1 tablespoon of syrup.
beta
calories
36
fat
3g
protein
1g
carbs
2g
more
I Ate My Way Through http://www.iatemywaythrough.com/
Homemade tofu fa dessert

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Jennifer is the founding blogger of I Ate My Way Through (originally, Jenius.com.au). Growing up in the multicultural melting pot of Sydney’s Inner West as a second generation Australian (of Vietnamese refugee parents of Teochew Chinese ancestry), Jen has always had a deep curiosity about global cuisines, culinary heritage and the cultural assimilation of immigrants. For Jen and her family, food is always at the centre of all celebrations, life events and milestones. A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering and inspiring people to expand their culinary repertoire. When not running her two companies (she is also the Managing Director of The Bamboo Garden online marketing agency), Jen can be found exploring old-world charms at vintage markets and delving into local eats around the world. She has a weakness for fried chicken.
  • Miss Glutton

    Hi! looks good!! can i know where did you buy the gypsum powder from? Thanks! would love to make this soon…

  • I always have to have this at yum cha too, it feels so virtuous eating something sweet that is full of protein and practically no fat!

  • It’s relatively easy (and cheap) to get tofu fa where I’m at, but I’m definitely bookmarking this recipe should I get a huge craving for homemade ones one day! Your recipe makes it look pretty doable!

  • OK, I’m seriously impress by this post! I never thought it would be an easy feat making this at home and it looks decided soft and silky! You are living up to your name! Thanks for sharing the recipe!

  • Thanks Jen (and Dad) for the recipe! Looks easy enough for me to attempt…! Dare anyone ask what gypsum powder actually is…? 🙂

  • Jen

    You should be able to find it at most Asian grocery stores 🙂

  • Looks so much easier to make than I thought it would be! Although making a whole batch of this would be a bit of a problem for my household of two – time for a dinner party, methinks =p

  • this looks amazing jen! buying ready made soy milk def saves a lot of time…i cant wait to make this..once i get my hands on those gypsum powder!

  • Haha bless your dad for measuring. I’ve never eating this before but it looks like sweet goodness 🙂

  • Wow! You’ve made it look so easy to make. I tend to leave my special ‘take-out’ treats just that — otherwise I’m afraid I’ll overdo it if I know how to make it at home.

  • I love tofu but have never tried making it from scratch before. This looks great and easy to make too.

  • Phil

    I have always loved dou fu fa and remember having it made from scratch as a kid. Ran across your blog and tried this recipe this evening. Only one thing wrong and I wasted a bottle of soy milk. It should be 2 tbl spoon of corn starch not tspn. My second attempt turned out perfect. Hope this helps anyone else who wanted to attempt this recipe. Thanks.

  • J

    Many thanks Jen (& Dad) for this recipe. I followed it to the dot and the Tofu Fa came out perfectly! My Chef friend still does not believe it and still think that somehow, I swapped my Tofu Fa with something that I must have bought earlier, even though he was watching me all the way.. 🙂

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