The Easiest 2-Ingredient Tofu Pudding

Chinese tofu pudding or 豆腐花 is arguably one the healthiest desserts: you can adjust your own sweetness, and it is made of soy beans! It is also very delicately delicious, the texture is silken smooth, melts in your mouth, with a hint of gingery sweetness. 

I had many great childhood memories eating tofu pudding at yum cha with my parents. The dim sum ladies knew it was my favorite and always brought me a bowl (or they just know how to make their money). But for me, it was always a perfect ending for lunch. 

Now that we are in lockdown and dim sum restaurants are closed – raise your hands if you miss dim sum! We have to satisfy our cravings! Traditionally, you would grind your own soy beans and use gypsum powder to make it… but I didn’t have access to fresh soy beans or gypsum powder so we found an easy hack to forgo all of this! 

All you really need is some soy milk – preferably Chinese for that bean curd flavor, and some gelatine. Because we are using gelatine, this method only works for cold or room temperature tofu pudding. The gelatine would melt if it is hot. 

To add to the “authenticity” we spooned the tofu in a bowl layer by layer. That’s how it would’ve been served at dim sum when a big bamboo bucket of tofu would come around and the ladies would scoop some for you in a bowl. 

I couldn’t believe how easy it was to make this dessert. The results were very much like the real thing… I guess it is the real thing. Just an easier way to make it. The cold tofu dessert is perfect for summer. It is so refreshing and I don’t feel weighed down by the extra sugar. I’m very happy with our little recipe hack.

The Easiest Tofu Pudding

Tofu pudding is silken smooth, melt-in-your-mouth with a hint of gingery sweetness. This is the perfect light dessert for hot summer days.
Course: Dessert
Cuisine: Chinese
Keyword: chinese, dessert, tofu pudding


Tofu Pudding

  • 500 ml Soy Milk
  • 1 tbsp Gelatine

Ginger Syrup

  • 1 cup Water
  • 3 slices Ginger smashed
  • 2 tbsp Rock Sugar


  • Heat soy milk to 70C or 167F – don’t worry if it’s not super precise. It’s good enough when little bubbles start forming on the side.
  • Mix in the gelatine and stir until everything is melted.
  • Pour the mixture through a sieve and into a bowl.
  • Chill for at least 4 hours.
  • For the ginger syrup, put the water, ginger, and rock sugar in a saucepan and boil until sugar is melted. Set aside to cool.
  • When the tofu pudding has solidified, you can eat it as is or gently scoop out thin layers of tofu in a smaller bowl.
  • Add your desired amount of ginger syrup.

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