Wednesday, April 17, 2013

Organic Unsweetened Silky Tofu Pudding

Organic Unsweetened Silky Tofu PuddingI love tofu pudding but I'm kind of sick of driving an hour out of my way to get any decent one. And the place where I usually get it from has increased their prices significantly! I can't really blame them. They have to find ways to survive while everything's prices around here goes up. But still.....I'm just cheap. Lol.

I read that you can use sweetened soy milk for this recipe too. However, you have to make sure that the only ingredients are soybeans, water and sugar. Otherwise it won't work (or so I've been told). Since I'm going to sweeten everything up with that yummy ginger syrup anyway, I just made the unsweetened version.

Of course you can always use the non-organic soy milk but it's significantly silkier in texture when you use organic. In fact, it's so awesome that I don't even need the syrup. No lies! :O

The gypsum powder may be hard to find. Just look in the Asian supermarkets. They come in little pouches, like the kind you'd find for rice flour. Or on Amazon. :P

Organic Unsweetened Silky Tofu Pudding
(serves 6-8)

  • 8 cups unsweetened organic soy milk
  • 2 tsp gypsum powder
  • 2 tsp cornstarch
  • 1/4 cup water

  1. Bring soy milk to a vigorous boil in a large pot. Watch the pot because the milk will quickly boil over once it starts boiling.
  2. In a separate large pot or casserole dish you'll be serving the pudding in, mix the gypsum powder and cornstarch with the water until well dissolved.
  3. Once soy milk boils vigorously, pour it into the powder mixture. Cover with a tea towel (to absorb moisture) and then with the pot/casserole dish lid. Let sit undisturbed for 30-60 minutes.
  4. Tofu pudding can be served warm or cold. Scoop with a shallow spoon or ladle into bowls and serve with ginger syrup, brown sugar, honey, simple syrup, black sesame paste, coconut milk, or any other sweetened topping.
  5. Refrigerate unused portion for up to 2 weeks, if it lasts that long.

Ginger Syrup
(makes approximately 1 cup)

  • 1 1/2 cups water
  • 1 knob of smashed ginger (2 inches)
  • 1/4 cup sugar

  1. Combine cold water and smashed ginger into a small pot. Bring to a boil and simmer for 10 minutes.
  2. Stir in sugar until dissolved.
  3. Remove from heat and cool to room temperature before using. Refrigerate unused syrup for up to a month.