3 Ways to Make Silken Tofu (Tofu Pudding) with Smooth Agar Powder, Super Simple at Home

Prepare the soybeans

Wash the soybeans and soak them in warm water for 6 – 8 hours to soften them. Then, remove the skin.

Grind soybeans

Add the prepared soybeans with 1/2 liter of water and proceed to grind until smooth.

Next, pour the blended soybean mixture through a sieve or muslin cloth and filter to obtain the soybean milk.

The remaining pulp can be mixed with another 1/2 liter of water and filtered to extract more soybean milk.

Cook soybeans and pour into molds

Place a pot on the stove and cook the filtered soybean milk from step 3 over low heat.

At the same time, use chopsticks or a ladle to stir constantly for about 15 minutes until the milk boils, then turn off the heat and strain again.

Dissolve 1/2 teaspoon of agar powder in 1/2 cup of water and add it to the soybean milk, stirring gently. Stir until the agar powder is completely dissolved in the milk.

Finally, let the soybean milk cool, pour it into molds, and place in the refrigerator overnight.

Cook sugar syrup

Dissolve 2 tablespoons of brown sugar in 1 cup of water.

Then, cook on low heat for about 3 minutes until slightly thickened, then add crushed ginger and turn off the heat.

Final Product

So the tofu dish is complete. Scoop it into a bowl and pour syrup over it to enjoy.

The tofu is soft, rich, and fragrant with soybean flavor, paired with syrup made from smooth brown sugar, so it’s not too sweet but just right. This dish is even better when served with coconut milk or tapioca pearls, making it “top-notch”!

Cook the milk with jelly powder

First, you cook the jelly powder by mixing 1/2 tablespoon of jelly powder with 400ml of low-sugar soy milk. Stir the mixture well to ensure the jelly powder completely dissolves.

Then, place a pot on the stove, pour the milk mixture into the pot, and bring it to a boil over medium heat for 7 minutes. After the milk boils vigorously, reduce the heat to low for the milk to simmer gently for 3 minutes before turning off the stove.

Pour the mixture into a bowl to cool, then place it in the refrigerator for about 1 hour.

Make sugar syrup

Dissolve 100g of powdered sugar (about 2 cubes) in 1/2 cup of clean water. Take 1 tablespoon of sago and soak it in water for 10 minutes, then rinse well. Wash the ginger, scrape off the dirt, and slice it thinly.

Place a pot on the stove, add the sugar mixture and boil for 5 minutes over low heat, then add the sago and ginger and boil for another 5 minutes before turning off the heat.

Completion

Use a water bottle with a cut tip or a spoon to scoop each layer of tofu into a bowl, then pour in the ginger sugar syrup and sago.

Final Product

Smooth white tofu with the aroma of soy milk, golden syrup with a pleasant ginger scent. Eating a large spoonful, you will feel the fullness, softness that is hard to resist. The tofu melts and blends with the fragrant sweet syrup, with a slight spicy hint of ginger that gently tickles the nose.

Indeed, this is a unique, strange, and incredibly delicious dish that is definitely worth trying, isn’t it? When eating tofu, you should mix in a little crushed ice to make the dish more enjoyable, allowing you to eat it endlessly without getting tired, perfect for cooling off in the summer.

Making tofu with agar powder

First, add 400ml of sweetened soy milk and 1 teaspoon of agar powder into a pot and stir well.

Next, place the pot of soy milk on the stove and continue to stir over medium heat until the agar dissolves and the milk is steaming hot, then turn off the heat. After that, pour the mixture into a mold, let it cool, and refrigerate in the refrigerator for about 1 hour.

Making tapioca pearls

Put 1 cup of tapioca flour into a large bowl, then gradually pour in 100ml of boiling water while stirring evenly so that the flour sticks together. Next, use your hands to knead the dough until it forms a smooth, pliable mass that no longer sticks to your hands.

After that, divide the dough into small portions of bite-sized pieces and roll them into balls. Then, coat these tapioca pearls with a layer of dry tapioca flour to prevent sticking.

Bring a pot of water to a boil, then add the tapioca pearls and cook over medium heat until they turn translucent and float to the surface, indicating they are cooked.

Finally, transfer the tapioca pearls to a bowl of cold water and soak for about 3 – 5 minutes before draining them in a strainer.

Cooking syrup for serving

Peel the ginger and wash it clean, then cut the ginger into thin strands.

Next, put 1 block of palm sugar and 1/2 cup of water into a pot and boil until the sugar is completely dissolved, then add the cut ginger.

Finally, adjust the sweetness to your liking, then add the tapioca pearls, stir well once more and turn off the heat.

Final product

Cut the tofu into bite-sized pieces, place them in a bowl, and pour the syrup with tapioca pearls over the top to enjoy.

The soft and smooth tofu blends perfectly with the fragrant syrup, warm ginger aroma, and chewy tapioca pearls, tasting just like from a shop.