Make The Classic Tau Foo Fah With Ginger Syrup Using Agar-Agar Powder

One of Malaysia’s most loved dessert is the soybean pudding called Tau Foo Fah. This delicious and relatively healthy dessert is usually paired with a ginger syrup that’s sweet and mildly-spicy. When done right, the tofu should have a smooth and melt-in-your-mouth texture to it. Without further ado, here’s a simple 5-ingredient tau foo fah recipe you can try at home!

An Easy Tau Foo Fah Recipe With Only 5-Ingredients

Yields: 4 servings

Ingredients:

Soybean pudding: 750ml unsweetened plain soymilk (or any type of milk), 3/4 tsp agar agar powder, 1 tsp vanilla extract

Ginger syrup: 1 cup water, 1 cup brown sugar (1/2 cup if using white), 1-inch knob of ginger (peeled and thinly sliced)

Step 1: Prepare the ginger syrup by placing ingredients into a saucepan. Bring to a boil and then lower the heat to let it simmer for 5 minutes. Turn off the heat and let ginger slices sit in there to release more flavour. (For a stronger ginger flavour, prepare a day before)

Step 2: In a large pot, stir and mix in the soybean milk and agar agar powder over medium-high heat. Make sure you don’t let the bottom of the pot catch the soymilk and burn. Once it has come to a boil, lower the heat and simmer for another 5 mins. Make sure agar-agar powder has dissolved. Finally stir in the vanilla extract.

Step 3: Remove from heat and strain into another pot that has a lid. Wrap the lid with a kitchen towel and close the pot (so that towel absorbs water droplet condensation). This step is crucial for a smooth pudding. Let it cool for 10 mins.

Step 4: Carefully transfer to a refrigerator and chill for at least 2 hours (4 hours if possible or even overnight). Once it sets, it should have a nice coagulated but wobbly texture.

Final Step: Thinly slice tofu with a flat and sharp spatula into a bowl (can use regular spoon). Add a few spoonfuls of ginger syrup on the tau foo fah. Serve immediately.

Recipe Credit: What To Cook Today

Read: Kuih Bangkit Cheese: Try Out This Traditional Kuih Raya Recipe With A Cheesy Twist

This article is written by Daniel Liew

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