Desserts
Douhua (silken tofu)
Very tender tofu, almost like a custard, served lukewarm in a light ginger syrup or with a savoury spring onion sauce. It is a light Chinese dessert or snack, often enjoyed at breakfast.
Ingredients
Ingredients
Sirop
Spices & seasoning
Optional extras
Instructions
- Heat the soy milk over medium heat until it just starts to shiver, without letting it boil.
- Dissolve the nigari in the lukewarm water.
- Take the milk off the heat, wait 1 minute, then pour in the nigari solution in a thin stream, stirring gently, just once.
- Cover and leave to sit for 15 minutes without touching it: the milk should set into a wobbly texture.
- Meanwhile, boil the water with the ginger and sugar, then remove the ginger slices.
- Mix the cornflour with a little cold water and stir it into the syrup to thicken it slightly.
- Spoon the douhua into bowls, pour the lukewarm syrup over and serve.
Variations and tips
Savoury version. Replace the syrup with soy sauce, sesame oil and sliced spring onion.
More ideas
Grass jelly (gelée d'herbe)50 min · 4 serv. · budget-friendlyTong sui1 h · 4 serv. · budget-friendlySweet red bean soup (hong dou tang)1 h 40 · 4 serv. · budget-friendlyNougatine30 min · 4 serv. · budget-friendlyNian gao1 h 15 · 6 serv. · budget-friendlyTangyuan45 min · 4 serv. · budget-friendlyTanghulu35 min · 4 serv. · budget-friendlyNuomici (coconut pearls)45 min · 4 serv.
China
China
China
China
China
China
China
China
Original Ecomely recipe.