Doufuhua

Ingredients

Instructions

1. 1

   Set the silken tofu in a heatproof bowl. If it is very loose, gently spoon it in to keep a soft, curd-like texture rather than whisking it smooth. In a small cup, stir the cornstarch with 30 ml water until no lumps remain.

2. 2

   Make the syrup: add 250 ml water, brown sugar, sliced ginger, and the salt to a small saucepan. Bring to a gentle boil over medium heat, then lower to a simmer for 8-10 minutes, until the ginger is fragrant and the syrup tastes lightly spicy-sweet.

3. 3

   Stir the cornstarch slurry again, then pour it into the simmering syrup while stirring constantly. Cook for 30-60 seconds until the syrup turns slightly glossy and lightly coats the spoon. Do not overboil after adding the slurry or it can thin out again.

4. 4

   Strain the syrup to remove the ginger slices for a smoother finish, or leave the ginger in for a stronger, more rustic bowl. Let the syrup stand for 2 minutes so it is hot but not furiously boiling.

5. 5

   Warm the tofu gently by setting the bowl over steaming water for 3-4 minutes, or microwave briefly in 10-second bursts just until warm. The tofu should be heated through but still delicate and silky, not bubbling.

6. 6

   To serve, spoon the warm tofu into 2 bowls, preserving its soft folds. Ladle the hot ginger syrup over the top. Sprinkle with toasted sesame seeds if using, and serve immediately.

Nutrition per serving

Notes

• •For the silkiest result, choose very soft silken tofu rather than firm tofu; chilled packaged silken tofu works well.
• •If you prefer a looser, more traditional sweet soup style, add 20-30 ml extra hot water to the syrup before serving.
• •Dark brown sugar gives a deeper caramel note, while light brown sugar makes a cleaner, more delicate syrup.
• •A few goji berries can be added as garnish, but they are optional and not included in the nutrition estimate.

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