Tau Fu Fah (Soft Tofu Dessert)

Name: Tau Fu Fah (Soft Tofu Dessert)
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Malaysian
Ingredients: 1.5 l Soy Milk, fresh, unsweetened and boiling hot; 5g Glucono Delta-Lactone (GDL), coagulant; 1 tbsp Cornstarch; 50ml Water, warm, to dissolve the coagulant; 250g Gula Melaka, chopped; 300ml Water; 2 leaves of Pandan Leaf, knotted

Silky, melt-in-your-mouth Tau Fu Fah is a simple Chinese/Malaysian soft tofu dessert made from gently coagulated soy milk and finished with a fragrant palm sugar syrup. The custardy tofu is delicate and smooth, while the gula melaka syrup, scented with pandan, adds a caramel-like sweetness that complements the subtle soy flavour. Serve warm or chilled for a comforting treat any time of day.

Silky, melt-in-your-mouth Tau Fu Fah is a simple Chinese/Malaysian soft tofu dessert made from gently coagulated soy milk and fini... Show more

Traditional Malaysian Recipe

Health Grade

E+ · Indulgent

Rating

4.2

Time

45 min

Price

0,61 €

Calories

267 kcal

vegan

budget

low calorie

quick

easy

gluten free

Method

Prep the syrup

Chop the Gula Melaka into small pieces so it melts evenly, and tie the Pandan Leaf into a loose knot so it can release more fragrance into the syrup.

Simmer the syrup

Put the chopped gula melaka, Water, and knotted pandan leaf into a small saucepan. Bring it to a gentle boil over medium heat, stirring until the sugar dissolves, then lower the heat and simmer for 8–10 minutes until the syrup looks glossy and lightly thickened. Remove the pandan leaf and keep the syrup warm.

Mix the coagulant

In a heatproof bowl, whisk Glucono Delta-Lactone (GDL) and Cornstarch into the warm water until you have a smooth, lump-free slurry. Work fairly quickly once everything is combined, because the setting action starts as soon as the soy milk hits it.

Pour the soy milk

Set the bowl on the counter and pour the boiling hot Soy Milk into it in one steady stream. Do not stir after pouring; just let it sit so the pudding can form a silky, tender curd.

Let it set

Leave the bowl completely undisturbed for 20 minutes until the surface looks softly set and jiggles as one piece. Resist poking, moving, or stirring it while it firms up.

Serve the dessert

Spoon the set tofu pudding into serving bowls if needed, then ladle the warm syrup over the top. Serve right away so every bite gets the soft, silky pudding with plenty of caramel-like sweetness.

Ingredients

Method

For 6 servings

Adjust servings

Tofu pudding

1.5 l Soy Milk, fresh, unsweetened and boiling hot
5g Glucono Delta-Lactone (GDL), coagulant
1 tbsp Cornstarch
50ml Water, warm, to dissolve the coagulant

Palm sugar syrup

250g Gula Melaka, chopped
300ml Water
2 leaves of Pandan Leaf, knotted

🧂 Plus ~2g of salt

Nutrition

Per Serving.

Calories

267 kcal

13% of Daily kcal

Protein

9.1 g

18% RDI

Fat

5.5 g

0.8g sat fat

Carbs

47 g

17% RDI

Sugar

43 g

86% RDI

Fiber

0 g

0% RDI

Salt

1.8 g

35% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

E+ · 3.3 / 10

Comments

Click to rate

Ingredients

For 6 servings

Adjust servings

Tofu pudding

1.5 l Soy Milk, fresh, unsweetened and boiling hot
5g Glucono Delta-Lactone (GDL), coagulant
1 tbsp Cornstarch
50ml Water, warm, to dissolve the coagulant

Palm sugar syrup

250g Gula Melaka, chopped
300ml Water
2 leaves of Pandan Leaf, knotted

🧂 Plus ~2g of salt

Tau Fu Fah (Soft Tofu Dessert)

Method

Prep the syrup

Simmer the syrup

Mix the coagulant

Pour the soy milk

Let it set

Serve the dessert

Ingredients

Method

Tofu pudding

Palm sugar syrup

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

Tofu pudding

Palm sugar syrup

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