Tofu Pudding (dou hua)
May 16, 2011 § Leave a comment
When I tell people I’m vegetarian, one question always follows. What do you eat, tofu?
Why is tofu always the enemy? Tofu’s been nothing but amazing to me. I’ve had it in countless dishes- sautéed, fried, boiled, steamed, salty, sweet and spicy. It never disappoints.
A few years ago, V.P. Tofu opened in Monterey Park, Los Angeles. They make fresh tofu (medium, firm, fried) and soy milk (sweetened and unsweetened) daily. When I’m in the area, I go for the tofu pudding (dou hua). They sell 12 ounces for only $1.25.
Video shows you how much of a pain it is to make fresh soy milk and tofu. The music doesn’t help.
Dou hua is an Asian tofu dessert. It has a smooth silky texture and melts in your mouth. Traditionally, it’s served hot with a sweet ginger syrup. Typically, you can find this prepackaged in Asian supermarkets with the tofu and syrup separated or at dim sum restaurants.
One variation that you can’t find in the markets is the pandan flavored dou hua. V.P. only makes this on weekends. Pandan is a a green plant that has a distinct yet subtle flavor. The green color and flavor is found in Southeast Asian desserts and is often paired with coconut.
If you are near a Chinatown or in the Los Angeles area, I suggest giving dou hua a chance. It’s good to try it and even better to try it fresh!
I don’t recommend following these instructions. Another How To link. I can guarantee that you will not enjoy dou hua. If you don’t have an Asian market near you, please wait till you (1) go to Asia or (2) go to a city that has dou hua available.