How to make it
7 steps. Take it one step at a time.
Drain the soaked soybeans
Drain the soaked soybeans and blend them with 1.2 liters (5 cups) of fresh water until completely smooth.
Strain the mixture through a nut milk bag or fine cheesecloth
Strain the mixture through a nut milk bag or fine cheesecloth into a large pot. Squeeze well to extract all the soy milk; discard or repurpose the solids (okara).
Bring the soy milk
Bring the soy milk to a boil over medium heat, stirring constantly to prevent burning the bottom. Once boiling, reduce heat to low and simmer for 5-10 minutes. Skim off any foam.
10 minWhisk together the GDL, cornstarch, and 2 tbsp of cold water
In a deep heat-proof container, whisk together the GDL, cornstarch, and 2 tbsp of cold water until smooth. Swirl the mixture to ensure the coagulant is evenly distributed across the bottom.
Remove soy milk from heat and let it cool slightly
Remove soy milk from heat and let it cool slightly to about 85°C (185°F). From a height of about 30cm, pour the hot soy milk quickly into the container with the coagulant. DO NOT STIR. Skim off surface bubbles, cover immediately, and let sit undisturbed for 20-30 minutes until set.
30 minCombine brown sugar, ginger, and 250ml water
While the tofu sets, combine brown sugar, ginger, and 250ml (1 cup) water in a small saucepan. Simmer for 10 minutes until a light syrup forms.
10 minUsing a flat spoon, scoop thin layers of the silken tofu
Using a flat spoon, scoop thin layers of the silken tofu into bowls. Drizzle with warm syrup and serve immediately.
A little kitchen wisdom
The secret to smooth Douhua is the 'slam'—pouring the hot soy milk quickly into the coagulant from a height to ensure even mixing without stirring. Ensure your soy milk is at approximately 85°C (185°F) for the best set.
