Tofu Pudding with Ginger Syrup (Dau Hu Nuoc Duong / Tao Pho)

If you’re a fan of warm desserts with silken texture, you will love this easy recipe for Tofu Pudding with Ginger Syrup (Dau Hu Nuoc Duong / Tao Pho). This sweet treat has such comforting flavors and textures–warm, smooth and delicate pudding with a gooey sweet syrup on top. The fresh ginger adds amazing flavor and zing to this uncomplicated dessert. Make this delicious Tofu Pudding with Ginger Syrup to enjoy on a chilly day. It will nourish, satiate and warm your belly!

Tofu Pudding with Ginger Syrup (Dau Hu Nuoc Duong) | recipe from runawayrice.com
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Notes on the Tofu Pudding with Ginger Syrup Recipe, Tips and Tricks

Use fresh soy milk to make the Tofu Pudding with Ginger Syrup. Fresh soy milk yields a soft-set pudding with a really silky texture. I shared the recipe for soy milk earlier, so please be sure to check it out. You can also purchase fresh soy milk from many Asian grocery stores. This is a refrigerated product and usually has a shelf-life of about one week. I tried both the refrigerated Silk and non-refrigerated WestSoy soy milks in this recipe. Unfortunately, with both products, the pudding did not set-up. The American grocery store soy milks are filtered, leaving little soy pulp which helps to set the pudding. Also, these varieties use a higher water to soy bean ratio than their Asian soy milk counterparts which may be another reason why the pudding doesn’t set-up, but rather, is sludgy and drippy. (In the future, I’ll share another Tofu Pudding recipe using agar-agar or gelatin which can be made with any brand of soy milk.)

Glucono delta lactone (GDL) is a common food additive. It’s an acidifier, used to give foods tartness and also a coagulant, used to firm soy milk into tofu. Use GDL sparingly. A little goes a long way. Only 1/2 tsp is needed in this recipe. Because it’s an acid, do not mix the GDL in advance as it will turn a liquid sour. Mix the GDL with the corn starch mixture in the final step, just before adding the hot soy milk. GDL is đường nho. It is not gypsum which is bột thạch cao.

Tofu Pudding with Ginger Syrup (Dau Hu Nuoc Duong) - Made with Glucono Delta Lactone (GDL) | recipe from runawayrice.com

If you’re not familiar with brown slab sugar, it’s an ingredient which yields a rich but not over-powering sweetness and beautiful amber-colored syrup. Brown slab sugar can be found at most Asian grocery stores and is often packaged in 16 oz / 1 lb blocks. Substitute with granulated brown sugar or palm sugar if brown slab sugar is not available.

Tofu Pudding with Ginger Syrup (Dau Hu Nuoc Duong) - Amazing Brown Slab Sugar Syrup | recipe from runawayrice.com

The secret to serving the tofu pudding in beautiful thin layers is to use a serving spoon with a thin or sharp edge. I have various stainless steel serving and soup spoons. They all work great for serving the delicate pudding.

Tofu Pudding with Ginger Syrup (Dau Hu Nuoc Duong) - Assorted serving spoons | recipe from runawayrice.com

In Vietnam, the tofu pudding vendors often use a thin piece of aluminum shaped like a shallow dish. I created my own using an empty soda can. Using kitchen shears, cut away about half of the can making a “spoon”. The aluminum is razor-sharp (be careful!) and does an amazing job of cutting the tofu pudding into thin slices. Give it a try!

Tofu Pudding with Ginger Syrup (Dau Hu Nuoc Duong) - Homemade Soda Can Serving Spoon | recipe from runawayrice.com

Tofu Pudding (Dau Hu Nuoc Duong) - Use a soda can to cut the pudding into thin layers | recipe from runawayrice.com

Tofu Pudding (Dau Hu Nuoc Duong) - Homemade serving spoon using a soda can | recipe from runawayrice.com

Tofu Pudding with Ginger Syrup dessert is commonly enjoyed warm but you can chill it for a refreshing sweet treat. Serve it warm during the colder months and chilled during the summertime. It’s a perfect year-round treat!

Use your Instant Pot to make the Tofu Pudding in Ginger Syrup. Prepare the pudding in the pot and cover with a kitchen towel and the Instant Pot glass lid. Once the pudding is set, use the “Keep Warm” function to keep the dessert warm throughout the day. You’ll have perfectly warmed dessert, ready to enjoy!

Enjoy the Tofu Pudding in Ginger Syrup the day it’s made for best flavors. Refrigerate any remaining tofu pudding and enjoy within 2-3 days. Store the ginger syrup in an air-tight jar or container. To enjoy again, warm the tofu pudding in the microwave.

Watch the video for instructions.

If you enjoy this Tofu Pudding in Ginger Syrup (Dau Hu Nuoc Duong / Tao Pho) recipe, you may also like:

Sweet Mung Bean Pudding Topped with Creamy Coconut Sauce (Che Tao Soan / Che Dau Xanh) | recipe from runawayrice.com

Sweet Mung Bean Pudding (Che Tao Soan / Che Dau Xanh)

Rice Pudding with Black-Eyed Peas (Che Dau Trang) | recipe from runawayrice.com

Rice Pudding with Black-Eyed Peas (Che Dau Trang)

Sticky Rice Balls (Che Troi Nuoc) - Deliciously Gooey Dessert | recipe from runawayrice.com

Sticky Rice Balls in Ginger Syrup (Che Troi Nuoc)

 

Tofu Pudding with Ginger Syrup / Dau Hu Nuoc Duong / Tao Pho

Tofu Pudding with Ginger Syrup (Dau Hu Nuoc Duong) - Easy Homemade Recipe | recipe from runawayrice.com

Ingredients

Tofu Pudding
6 cups fresh soy milk
1 Tbsp corn starch
1/4 cup water
1/2 tsp glucono delta lactone (GDL)

Ginger Syrup
3 inch knob fresh ginger
1 Tbsp white sugar
9 oz brown slab sugar or brown sugar
1/2 cup water

Directions

Making the Tofu Pudding

In a medium saucepan, bring the soy milk to a gentle boil over Medium Low heat. Stir the milk occasionally to prevent it from sticking to the bottom of the pan and burning. Use a fine sieve to skim off any bubbles or foam from the top and discard.

Prepare the thickener by combining the corn starch and water in a small bowl. Stir until smooth.

In another small bowl, measure out the GDL and set aside for now.

Once the soy milk comes to a gentle boil, turn off the heat.

Stir the corn starch and water mixture again. Add the GDL to the corn starch mixture and combine together. Pour the contents into a 2-quart bowl.

Working quickly, pour the hot soy milk into the 2-quart bowl. Stir the mixture just once. (The pudding starts to set quickly so do not over-stir.)

Skim off any bubbles on top of the soy milk and discard.

Cover the bowl with a kitchen towel and a lid.

Let the tofu pudding rest undisturbed for 30 minutes.

Making the Ginger Syrup

Peel the ginger skin and discard. Cut the ginger into thin pieces.

Transfer the ginger into a small bowl. Add the white sugar and combine. Let rest for 10 minutes.

Using a wooden pestle, break the brown slab sugar into small pieces.

Transfer the ginger into a medium saucepan. Using Medium heat, cook the ginger stirring continuously for 5-6 minutes. When the sugar recrystallizes, add the water and brown slab sugar. Cook over Medium heat melting the sugar. Stir occasionally to help the sugar dissolve. Once the sugar is completely dissolved, reduce the heat to Medium Low. Continue cooking for another 5-6 minutes allowing the liquid to thicken into a syrup.

Transfer the ginger syrup into a medium bowl and let cool.

Serving and Storing the Tofu Pudding with Ginger Syrup

Using a spoon with a thin or sharp edge, skim off thin layers of the tofu pudding and transfer into a bowl. Top with a generous amount of the ginger syrup.

Enjoy the Tofu Pudding with Ginger Syrup warm.

Refrigerate any remaining amounts and enjoy within 2-3 days.

Yields: 8 servings

Tofu Pudding with Ginger Syrup (Dau Hu Nuoc Duong) - Silky and Delicious Tofu Pudding | recipe from runawayrice.com

Tools I Love and Use in My Kitchen

 

Tofu Pudding with Ginger Syrup (Dau Hu Nuoc Duong) - Silky and Delicious Tofu Pudding | recipe from runawayrice.com
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Tofu Pudding with Ginger Syrup / Dau Hu Nuoc Duong / Tao Pho

Course: Dessert, Snack
Cuisine: Asian, Chinese, Vietnamese
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 214 kcal
Author: Trang

If you're a fan of warm desserts with silken texture, you will love this easy recipe for Tofu Pudding with Ginger Syrup (Dau Hu Nuoc Duong / Tao Pho). This sweet treat has such comforting flavors and textures--warm, smooth and delicate pudding with a gooey sweet syrup on top. The fresh ginger adds amazing flavor and zing to this uncomplicated dessert. Make this delicious Tofu Pudding with Ginger Syrup to enjoy on a chilly day. It will nourish, satiate and warm your belly!

Ingredients

Tofu Pudding

Ginger Syrup

  • 3 inch knob fresh ginger
  • 1 Tbsp white sugar
  • 9 oz brown slab sugar or brown sugar
  • 1/2 cup water

Instructions

Making the Tofu Pudding

  1. In a medium saucepan, bring the soy milk to a gentle boil over Medium Low heat. Stir the milk occasionally to prevent it from sticking to the bottom of the pan and burning. Use a fine sieve to skim off any bubbles or foam from the top and discard.
  2. Prepare the thickener by combining the corn starch and water in a small bowl. Stir until smooth.
  3. In another small bowl, measure out the GDL and set aside for now.
  4. Once the soy milk comes to a gentle boil, turn off the heat.
  5. Stir the corn starch and water mixture again. Add the GDL to the corn starch mixture and combine together. Pour the contents into a 2-quart bowl.
  6. Working quickly, pour the hot soy milk into the 2-quart bowl. Stir the mixture just once. (The pudding starts to set quickly so do not over-stir.)
  7. Skim off any bubbles on top of the soy milk and discard.
  8. Cover the bowl with a kitchen towel and a lid.
  9. Let the tofu pudding rest undisturbed for 30 minutes.

Making the Ginger Syrup

  1. Peel the ginger skin and discard. Cut the ginger into thin pieces.
  2. Transfer the ginger into a small bowl. Add the white sugar and combine. Let rest for 10 minutes.
  3. Using a wooden pestle, break the brown slab sugar into small pieces.
  4. Transfer the ginger into a medium saucepan. Using Medium heat, cook the ginger stirring continuously for 5-6 minutes. When the sugar recrystallizes, add the water and brown slab sugar. Cook over Medium heat melting the sugar. Stir occasionally to help the sugar dissolve. Once the sugar is completely dissolved, reduce the heat to Medium Low. Continue cooking for another 5-6 minutes allowing the liquid to thicken into a syrup.
  5. Transfer the ginger syrup into a medium bowl and let cool.

Serving and Storing the Tofu Pudding with Ginger Syrup

  1. Using a spoon with a thin or sharp edge, skim off thin layers of the tofu pudding and transfer into a bowl. Top with a generous amount of the ginger syrup.
  2. Enjoy the Tofu Pudding with Ginger Syrup warm.
  3. Refrigerate any remaining amounts and enjoy within 2-3 days.

Notes, Tips & Tricks

  • For best results, use fresh soy milk to make the Tofu Pudding with Ginger Syrup. Fresh soy milk yields a soft-set pudding with a really silky texture.
  • Use GDL sparingly. A little goes a long way. Only 1/2 tsp is needed in this recipe. Because it's an acid, do not mix the GDL in advance as it will turn a liquid sour. Mix the GDL with the corn starch mixture in the final step, just before adding the hot soy milk.
  • The secret to serving the tofu pudding in beautiful thin layers is to use a serving spoon with a thin or sharp edge.
  • Tofu Pudding with Ginger Syrup dessert is commonly enjoyed warm but you can chill it for a refreshing sweet treat.
  • Use your Instant Pot to make the Tofu Pudding in Ginger Syrup. Prepare the pudding in the pot and cover with a kitchen towel and the Instant Pot glass lid. Once the pudding is set, use the "Keep Warm" function to keep the dessert warm throughout the day.
  • Enjoy the Tofu Pudding in Ginger Syrup the day it's made for best flavors. Refrigerate any remaining tofu pudding and enjoy within 2-3 days. Store the ginger syrup in an air-tight jar or container. To enjoy again, warm the tofu pudding in the microwave.

Nutrition Facts
Tofu Pudding with Ginger Syrup / Dau Hu Nuoc Duong / Tao Pho
Amount Per Serving
Calories 214 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 101mg 4%
Potassium 310mg 9%
Total Carbohydrates 40g 13%
Sugars 37g
Protein 5g 10%
Vitamin A 14.3%
Vitamin C 16.1%
Calcium 28.2%
Iron 6.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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18 Responses to Tofu Pudding with Ginger Syrup (Dau Hu Nuoc Duong / Tao Pho)

  1. Amy April 5, 2018 at 8:15 am #

    My favorite recipe ever chi. Can’t wait to try!

    • Trang April 9, 2018 at 6:07 pm #

      Hi Amy,
      I am glad you like it! Give the recipe a try and please stop back to share your results. Enjoy!

  2. Kim March 28, 2018 at 10:05 pm #

    Thanks for another great recipe. I made it tonight and it turned out great. Great recipe instructions and video. Video helped a lot.

    • Trang March 29, 2018 at 12:38 pm #

      Hi Kim,
      I am so happy to hear you enjoyed my Tofu Pudding recipe and the instructions and video were helpful. I appreciate you taking the time to share your results with me! 🙂

  3. Lynn March 25, 2018 at 11:40 am #

    Hi Trang, I made it (pudding tofu).
    Thanks a lot.

    • Trang March 26, 2018 at 11:19 am #

      Hi Lynn,
      I hope you enjoyed the Tofu Pudding recipe!

  4. Lynn March 25, 2018 at 10:25 am #

    Hi Trang, I’m making tofu pudding today, thanks for sharing a recipe, hope its coming out like yours. Waiting for another good one.

    • Trang March 26, 2018 at 11:20 am #

      Hi Lynn,
      Thanks for trying my recipe. I hope you enjoyed it! More good recipes coming soon. 🙂

  5. TK March 19, 2018 at 4:55 pm #

    Can I use silk organic soymilk for this recipe?

    • Trang March 20, 2018 at 3:32 pm #

      Hi TK, as I mentioned in the post, the Silk brand soy milk does not work in this recipe. It’s filtered and has a higher water content which prevents the pudding from setting. If you available, buy the fresh soy milk from the Asian grocery store if you don’t want to make your own. Good Luck!

  6. eira March 16, 2018 at 11:16 am #

    Thank you for sharing.

    • Trang March 16, 2018 at 1:17 pm #

      You’re welcome!

  7. Trixie B. March 11, 2018 at 11:18 am #

    Hello chi Trang, I’ve been waiting for this recipe and finally you shared it. YAY! Such an easy recipe and the tofu pudding is soft and silky…yum yum. I make homemade soy milk for my family at least once a week (using your recipe) and had fresh soy milk ready to go. Tofu Pudding is so good on a cold and rainy day like today. Love the tips and tricks, especially making in the Instant Pot and keeping warm.

    • Trang March 11, 2018 at 8:37 pm #

      Hi Trixie,
      Thanks for your patience. Yeah! I am so glad to hear you enjoy the recipe and it was easy for you. Homemade soy milk is definitely the best and most nutritious! 🙂

  8. Kim An March 10, 2018 at 6:17 am #

    Hi Trang, where did you buy the GDL? Is it sell online only or we can get it on the store? I been looking for this but don’t know which store have it and don’t want to buy online. Can you let me know. Many thanks!

    Kim

    • Trang March 11, 2018 at 11:22 am #

      Hi Kim,
      I haven’t been able to find GDL in any stores here in Southern California. It’s available online and I share the links in this post. Good Luck!

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