Tofu pudding is a Chinese dessert made from coagulated soy milk.  Many different asian countries eat this, and all have their variation on it, with Taiwan/Hong Kong/Malaysia/Singapore generally eating it sweet with syrup and Northen China/Sichuan eating it savory with soy sauce or chili oil. Regardless of how you eat it, it has a very smooth silky texture and is deliiiicious.

I don’t understand why it’s called DouHua (Mandarin) if it’s made from soy milk, because it’s definitely not tofu.  I guess it’s more describing the texture? Anyways.. I persuaded my mom to make this since it’s what I remember eating to cool down during the summer, along with icyplates. Mmmmmyum.

There are a lot of recipes online for this, and most, if not all, will call for gypsum powder, which you should be able to find at Chinese grocery stores.

I’ve copied and pasted the recipe my mom used, with my English translations beneath. read more »