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Dòuhuā (Silken Tofu With Ginger Syrup)
Updated Oct. 12, 2023
![Dòuhuā (Silken Tofu With Ginger Syrup)](https://cdn.statically.io/img/static01.nyt.com/images/2023/04/12/multimedia/07TOFUrex2-vgjb/12TOFUrex2-vgjb-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1chubby (1½-inch) piece fresh ginger, peeled, very thinly sliced and smashed
- ⅓cup firmly packed light brown sugar
- ¼cup agave syrup or mild honey
- 1star anise (optional)
- 2(16-ounce) packages silken tofu
Preparation
- Step 1
In a small saucepan, combine the ginger, brown sugar, agave, star anise (if using) and ½ cup water. Bring to a boil over medium-high heat, then lower the heat to around medium-low to briskly simmer for about 6 minutes, until fragrant and slightly thickened. (Coat the back of a metal spoon in the mixture, then drag your fingertip across it and a faint line should hold.) Turn off the heat and let sit for about 15 minutes, uncovered, to intensify flavor and thicken to a syrupy consistency. Pour through a mesh strainer set over a small bowl, press on the solids, then discard the solids. You should have a generous ½ cup ginger syrup. (The syrup keeps, refrigerated, for up to 5 days.)
- Step 2
Before assembling, gather 6 small, microwave-safe bowls (ideally what you’d serve rice or ice cream in). Pour out any excess water from each tofu tub. Wield a broad, shallow metal serving spoon in a horizontal motion to scoop up large, very shallow pieces of the tofu, dividing them among the bowls. (It’s normal for the pieces to be irregular in shape and size.)
- Step 3
Heat the bowls of tofu in the microwave, fitting as many in as possible and zapping in 20-second intervals until slightly warmed through. Liquid inevitably accumulates and you may pour it out to prevent it from diluting the syrup, or just allow its delicate tang to add to the overall flavor.
- Step 4
Drizzle each serving with about 1½ tablespoons of ginger syrup. Enjoy with a spoon.
Private Notes
Cooking Notes
I don't have a microwave, how could I make this without one?
Patti Travaglio - just put the whole piece of tofu in a big pot/ bowl and pour boiling water over it and wait a few mins until it warms through, then drain and slice as instructed after that
Can the syrup be frozen and, if so, how long will it keep?
If you don't have a microwave, I'd bring the tofu to room temperature and let it sit in warm water before scooping. Or, if it's warm, just scoop the tofu. Scooping the pieces exposes the tofu's texture so the syrup adheres. Freezing the syrup is fine. Go for it. I made several batches while developing this recipe and ended up using some for a spritzy drink. I added seltzer! Thanks for all your interest!
I always had this cold in Taiwan. Would it be alright if I just took a cold package of silken tofu out of the fridge and ate it that way?
Be careful not to burn the honey sugar mixture. It happens quicker than you would think.
I’d want to try this with Korean soft tofu (in tubes), which I think is even softer than silken tofu
This is a simple but delightful dessert. It's worth it for the ginger syrup alone. I cooked the syrup another five minutes for extra thickness.
This is easy to make as written and so different & delicious!
This syrup is delicious. It was good on tofu. I suspect it would be even better on ice cream or sliced peaches.
It was very good and easy. It approximated what we enjoyed in Asia.
If you don't have a microwave, I'd bring the tofu to room temperature and let it sit in warm water before scooping. Or, if it's warm, just scoop the tofu. Scooping the pieces exposes the tofu's texture so the syrup adheres. Freezing the syrup is fine. Go for it. I made several batches while developing this recipe and ended up using some for a spritzy drink. I added seltzer! Thanks for all your interest!
Patti Travaglio - just put the whole piece of tofu in a big pot/ bowl and pour boiling water over it and wait a few mins until it warms through, then drain and slice as instructed after that
I don't have a microwave, how could I make this without one?
I was wondering the same. I have two thoughts. Place scooped tofu in a glass baking dish and heat in the oven at around 350 degrees until just warmed. Second idea would be to place the scooped tofu into a skillet with a bit of coconut milk and gently warm.
No microwave here either, nor instant pot. What about putting the silken tofu in a small dish to set inside a steamer insert, for stovetop warming?
Can the syrup be frozen and, if so, how long will it keep?
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