A creamy and comforting douhua (fresh silken tofu), drizzled with a hot ginger and brown sugar syrup, fragrant and lightly caramelized. A traditional Sichuan dessert, simple and comforting.
Ingredients
- 1.5 l plain unsweetened soy milk
- 1 tsp nigari (magnesium chloride)
- 50 g fresh ginger
- 80 g whole unrefined brown cane sugar
- 550 ml spring water
Method
- Pour the nigari into a small bowl, add a splash of warm water, and stir until completely dissolved. Set aside.
- Pour the soy milk into a large pot and bring to a boil over medium heat, stirring gently with a wooden spoon to prevent scorching the bottom. At the first boil, reduce the heat and maintain a simmer for a few minutes.
- Remove the pot from the heat and let the soy milk cool until it reaches a temperature bearable to the touch on the side of the pot. Pour in the dissolved nigari in a thin stream while stirring gently with a flat spoon in figure-eight motions, only three or four times.
- Cover the pot with a lid and a clean kitchen towel, and let rest untouched for about fifteen minutes, until the milk coagulates into a tender tofu and the whey separates slightly.
- Meanwhile, peel the fresh ginger and slice it thinly. Place it in a small saucepan with the brown sugar and the rest of the water, then bring to a boil over medium heat.
- Let the syrup simmer for about ten minutes until slightly thickened and releasing a powerful aroma of caramelized ginger. Strain through a fine-mesh sieve and keep warm.
- Using a flat spoon, carefully scoop thin layers of douhua from the pot into four serving bowls, being careful not to break the silky texture.
- Generously drizzle each bowl with hot ginger syrup and serve immediately, piping hot.
Nutrition
Per serving
- Energy
- 205.9 kcal
- Protein
- 12.57 g
- Carbohydrate
- 26.2 g
- Fat
- 5.76 g
- Fibre
- 2.59 g
- Calcium
- 569.96 mg
- Iron
- 0.46 mg
- Magnesium
- 9.44 mg
