Tau Fu Fa — Silken Tofu from Scratch

Homemade silken tofu dessert with the exact gypsum ratio that gives that impossibly smooth, wobbly texture. Aunty Mei Lin's family recipe — served warm with ginger sugar syrup or cold with palm sugar. Once you taste homemade tau fu fa, you'll never buy the packet version again.

🥘 Ingredients

• Main: 250g dried soybeans (or 500ml fresh soy milk), food-grade gypsum powder (石膏粉), optionally GDL (glucono delta-lactone) for smoother set. The gypsum ratio is the secret — too much and it's rubbery, too little and it won't set.

👨‍🍳 Steps

1. Step 1: Soak soybeans overnight — they will double in size. Drain and rinse. Blend in batches with 800ml water until very smooth. Strain through cheesecloth, squeezing firmly. You should get 700-800ml raw soy milk...

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