Secrets to Making Ultra-Smooth Sweet and Savory Tofu Pudding, Packed with Tips
Tofu pudding isn't particularly complex, but some people still end up with a grainy texture. So, here's a super detailed guide to perfect tofu pudding! This tutorial focuses on teaching you how to make a fail-proof tofu pudding base and both sweet and savory toppings. Feel free to adapt the flavors to your liking. If you try it out, don't forget to share your results with us!
Ingredients
Steps
Recipe Image 1 GDL from the video guide. Buy 2 packs and get a free filtering bag now. Search for the store 'Sweet Delight' in the Taobao app. Look up 'tofu' in the store to find GDL.
Recipe Image 2
Soak 200g of dried soybeans in water for about 6 hours until they weigh over 450g after soaking. Tips: Ensure the soybeans soak long enough to maximize the protein extraction, increasing the yield.
The soaking time and density of soybeans can be referred to in this chart.
Drain the soaking water and add 1800g of cold water before blending. Use a high-power blender set to vegetable function. Split the process if the capacity is 1.5 liters, blending half the beans and half the water at a time (reducing thickness for easier filtering). Tips: Avoid using any heating modes in the blender (or even soy milk machines) as repeated heating disturbs the protein, affecting tofu pudding coagulation. More water yields softer pudding, less water yields firmer results.
Filter the blended soy milk through a straining bag to achieve a fine texture.
Prepare a slotted spoon to remove any bubbles formed on the soy milk surface. This step prevents the milk from overflowing during cooking.
Transfer the soy milk to a deep pot (fill only halfway to avoid boiling over). Bring to a boil over high heat, stirring continuously to prevent burning at the base. Tips: Skimming surface foam ensures a smooth, clean finish after cooking.
After reaching full boil, set a timer for 3 minutes, maintaining a rolling boil to ensure safe consumption. Adjust heat if boiling too fiercely. Tips: Avoid reheating and keep the process continuous to preserve protein integrity and gel success.
Dissolve 1 pack of GDL in 10g of cold water until no granules are visible. Tips: Dissolve GDL only when the soy milk is ready to be blended; premature activation affects gelling.
Skim the soy milk skin, pouring from an elevated height into the GDL mixture to ensure even mixing. Remove surface foam and cover with cling wrap for 15–20 minutes to allow gelling at 75–90°C. Tips: Leave space in the cling wrap to release steam and prevent thick skins on the tofu pudding.
Common failures: low milk concentration, insufficient GDL, low temperatures, repeated heating, or over-stirring post-mixing.
Common failures: low milk concentration, insufficient GDL, low temperatures, repeated heating, or over-stirring post-mixing.
Reasons for sour soy milk: 1. Over-soaked soybeans; 2. Incorrect GDL-to-soy-milk proportion, causing excessive GDL content.
Boil brown sugar and water over high heat for 2–3 minutes. Set aside once cooked.
Heat oil in a pan and sauté diced ham, mushrooms, and wood ear mushrooms. Add star anise for flavor followed by water and soy sauce (add dark soy for richer color if desired).
When the sauce boils, mix the cornstarch with water and pour it in. Cook until thickened. Simmer the sauce to desired consistency.
Scoop tofu pudding into a bowl, pour brown sugar syrup over, and top with candied red beans. Sweet tofu pudding is ready! Tips: Avoid letting condensation from the cling wrap drip onto the tofu pudding.
To make savory tofu pudding, drizzle sauce over the pudding and garnish with cilantro, green onions, and dried shrimp. Add chili for heat if desired. It's done!