29min 4 ppl
Tau Huay
33 minutes
4 people
Medium31–60 min or 7–12 steps
33 min · 6 steps
Medium: 31–60 min or 7–12 steps
150 kcalper person
Protein 9g
Carbs 18g
Fats 5g
About this dish
Warm, silky beancurd pudding ladled with a fragrant ginger syrup, a gentle dessert traditionally sold from roadside carts.
Allergy Info
Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Fresh Gingerpeeled and sliced, for the syrup60 g
Plant Proteins
- Silken tofu600 g
Dried Goods
- Palm sugarroughly chopped, for the syrup150 g
- Water500 ml
Utensils
- Saucepan
- Fine-mesh sieve
- Steamer basket
- Ladle
Method
1
Bring the water to the boil in a saucepan with the sliced ginger.
Approx. 4 minutes
2
Add the palm sugar and simmer for 10 minutes until dissolved into a fragrant syrup.
Approx. 10 minutes
3
Strain the ginger syrup through a fine-mesh sieve and keep warm.
Approx. 3 minutes
4
Warm the silken tofu gently in a steamer set over simmering water for 8 minutes until heated through without breaking apart.
Approx. 8 minutes
5
Spoon the warm tofu into bowls, using a flat spoon to keep it in large silky pieces.
Approx. 5 minutes
6
Ladle the warm ginger syrup over the tofu and serve immediately.
Approx. 3 minutes
