Our favorite brand of soy milk to use in this recipe is Silk Organic, which congeals nicely with the amount of gelatin specified. Chinese rock sugar can be found in most Asian groceries; it ranges in color from clear to butterscotch (any type will work here).
Featured in “How to Turn Soy Milk Into Sweet Tofu Fa,” by Peter Som.
For the tofu:
- 4 cups unsweetened soy milk, (Silk Organic recommended) divided
- 3 Tbsp. sugar
- 2 Tbsp. gelatin powder
For the syrup:
- 3 oz. rock sugar
- 2 Tbsp. dark brown sugar
- One 1½-in. piece of ginger, thinly sliced
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