Silken tofu warmed then drizzled with a gingery simple syrup. This silken tofu pudding with ginger syrup is delicious, simple to make, and perfect for a light dessert.
It’s the middle of the week again, and I’m ready to share with you another treat.
Lately, a lot of my cooking has involved dishes and desserts that I haven’t been able to get from my usual shops because of the shelter in place. I used to go down to San Jose almost every weekend, and down in the South Bay, there’s an amazing selection of Vietnamese food. Many of these dishes are authentic, many of which I can’t find in San Francisco. So I’ve been looking to create simplified versions at home.
Silken tofu pudding with ginger syrup is one of my favorite desserts growing up. We used to walk from my grandma’s house to a tofu shop nearby to buy it. Sometimes we’d have it as dessert. And other times, it was our breakfast. But ever since we’ve been sheltering in place, I haven’t been able to get it. So I thought I could make a simplified version of it at home to satisfy my cravings. At least until I can get it from my favorite shop.
For this dessert, I used silken or extra soft tofu. You want to use tofu that is super super soft to create a pudding texture. And you can find silken tofu at your local supermarket. Once the silken tofu is warmed, you can add spoonfuls of gingery simple syrup to give it flavor. And I love how you can control how sweet this dessert is.
Hope you’ll enjoy this as much as I have.
Fill a medium sized pot with water to about the halfway point. Heat the water until it comes to a simmer and gently add the silken tofu. Let the tofu heat for a few minutes before removing from heat.
In a small pot, add brown sugar, water, and sliced ginger and cook over low to medium heat. Stir and let the sugar melt and come to a low simmer. Turn off the heat and let the ginger simple syrup sit for at least several minutes. The longer the ginger sits in the simple syrup, the stronger the flavor.
Spoon the silken tofu into bowls without the water. Then drizzle the ginger syrup over the tofu to taste.
Serve the silken tofu pudding with ginger syrup warm.
Enjoy!
- 11 oz silken or extra soft tofu
- ½ cup brown sugar
- ¼ cup water
- 4-5 sliced ginger, about a quarter size
- Fill a medium sized pot with water to about the halfway point. Heat the water until it comes to a simmer and gently add the silken tofu. Let the tofu heat for a few minutes before removing from heat.
- In a small pot, add brown sugar, water, and sliced ginger and cook over low to medium heat. Stir and let the sugar melt and come to a low simmer. Turn off the heat and let the ginger simple syrup sit for at least several minutes. The longer the ginger sits in the simple syrup, the stronger the flavor.
- Spoon the silken tofu into bowls without the water. Then drizzle the ginger syrup over the tofu to taste.
- Serve the silken tofu pudding with ginger syrup warm.
thank you for this recipe. I’ve been buying tofu pudding in ginger soup at Snow & Ice since the place I used to buy it closed up several years ago. I’ve always eaten it at the shop, but this past Friday I bought a container to take home. I went to use it today, and it had a weird consistency, I heated it up and the sauce was flavorless, and had a rather slimy consistency. I had to dump it. Now I can make it at home whenever I want (and have silken tofu on hand lol).
I’ve never had tofu as a dessert before but this sounds delightful.
It’s a little more common in Asian desserts. It’s plain so it makes it easier to change the flavor profile. =)
Oh dear you read my mind! I was just thinking about this the other day, wondering whether I can use store-bought silken tofu to make this dessert!
It’s great when you don’t have access to authentic silken tofy pudding. I’ve been craving it for awhile now lol