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

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!


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


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

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.