I love tofu fah or everything made of soy beans. It is not easy for us to get tofu fah here like back in Malaysia where you can get it from the road side stalls. I can only get it from the Asian supermarket and that also not always freshly made. They will have containers of it sitting on the shelf together with other tofu products. Tofu fah is a type of Chinese dessert made from soymilk, the texture is soft and silky and eaten with syrup. After seeing Sonia homemade tofu fah I decided to make some myself too but the easy ways. I used store bought soy milk and without the gypsum. Knowing that gypsum is not good for health I decided to use gelatin. I tried using agar agar power but I still prefer the texture of the tofu fah using gelatin. It might not be 100% like the original tofu fah but it is good enough for me to get over my craving.
5 1/2 cups unsweetened soy milk
2 packet of unflavored gelatin powder– 14 gram
1/2 cup warm water
3 pandan leaves
This is the soy milk I used
1/2 cup sugar
2 pandan leaves or a few slices of ginger
1. Sprinkle the gelatin the warm water. Set it aside to bloom.
2. Put the soy milk in a pot over medium heat, let it warm up, and continue to stir until little bubbles start appearing at the side of the pot.
3. Turn off the heat and stir in the gelatin into the warm soy milk. Stir until the gelatin dissolved.
4. Strain and pour the soymilk into a container. Let it cool at room temperature, then cover and refrigerate for a few hours or overnight before serving with syrup.
5. For the syrup, put sugar, water, pandan leaves or ginger in a pot. Stir and cook until the sugar dissolved. Once it comes up to boil, turn off the heat and set it aside to cool before serving it with the tofu far.
Note: You can serve the tofu fah with longan in syrup or brown sugar syrup too.