Dòuhuā (Silken Tofu With Ginger Syrup)

Updated Oct. 12, 2023

Overview

  • Total Time: 50 minutes

  • Prep Time: 10 minutes

  • Cook Time: 40 minutes

Ingredients

  • 1 chubby (1½-inch) piece fresh ginger, peeled, very thinly sliced and smashed

  • ⅓ cup firmly packed light brown sugar

  • ¼ cup agave syrup or mild honey (adjust to taste for sweetness)

  • 1 star anise (optional, for aromatic depth)

  • 2 (16-ounce) packages silken tofu (extra-soft or soft texture, per preference)

Preparation Steps

Step 1: Make Ginger Syrup

In a small heavy-bottomed saucepan, combine:

  • Peeled, sliced, and smashed ginger

  • Brown sugar

  • Agave/honey

  • Star anise (if using)

  • ½ cup water

Method:

  1. Bring to a boil over medium-high heat (adjust burner to 7/10 intensity for steady boiling).

  2. Reduce heat to medium-low (5/10 intensity) and simmer briskly for 6 minutes, stirring occasionally. The mixture will thicken slightly and release a fragrant aroma.

  3. Thickness Check: Dip the back of a metal spoon into the syrup. Drag a fingertip across the spoon’s back—if a faint, temporary line remains, the syrup is ready.

  4. Remove from heat and let cool uncovered for 15 minutes to intensify flavor and thicken further.

  5. Strain through a mesh sieve into a bowl, pressing gently on solids to extract all syrup. Discard solids.

  6. Yield: ~½ cup ginger syrup (refrigerate for up to 5 days).

Step 2: Prep Silken Tofu

Prepare 6 small microwave-safe bowls (ideal for rice/ice cream).

  • Drain silken tofu and discard excess water (press gently with paper towels if needed, though some liquid is natural and enhances texture).

  • Using a broad, shallow metal spoon, scoop tofu in horizontal strokes to form irregular, large pieces (preserves texture for better syrup absorption).

  • Divide tofu evenly into the 6 bowls.

Step 3: Warm Tofu (Microwave Method)

  • Arrange bowls in the microwave (avoid overcrowding).

  • Heat in 20-second intervals, checking after each zap. Tofu should be slightly warmed through (not hot) to retain silkiness.

  • Liquid Management: If excess liquid accumulates, pour it off before adding syrup (or leave for subtle tang).

Step 4: Assemble & Serve

Drizzle each bowl with 1½ tablespoons of ginger syrup. Enjoy immediately with a spoon, savoring the contrast of silken tofu and spiced-sweet syrup.

Tips & Community Insights

No Microwave? Try This

  • Let tofu sit at room temperature for 30 minutes, then submerge in warm (not hot) water for 5 minutes to gently warm through.

  • Scoop directly from warm water (avoid soggy texture) to preserve texture.

Syrup & Storage

  • Refrigerate leftover syrup in an airtight container for up to 5 days; freeze for longer storage (thaw before use).

  • User Hack: Add seltzer to leftover syrup for a refreshing spritzy drink!

Community Notes

  • Patti Travaglio: “Boil water over tofu, let sit 5 minutes, drain, then scoop as instructed.”

  • Texture Tip: Scooping irregular pieces maximizes syrup adhesion—avoid over-slicing!

Final Note: Adjust ginger intensity by adding more/less ginger, or use honey for a richer sweetness. Enjoy this comforting, silky dessert!

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