{"id":27448,"date":"2021-01-13T12:16:06","date_gmt":"2021-01-13T17:16:06","guid":{"rendered":"https:\/\/omnivorescookbook.com\/?p=27448"},"modified":"2024-12-24T14:50:02","modified_gmt":"2024-12-24T19:50:02","slug":"douhua-tofu-pudding","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/douhua-tofu-pudding\/","title":{"rendered":"The Ultimate Guide to Making Douhua (Tofu Pudding)"},"content":{"rendered":"\n<p>This ultimate guide to making tofu pudding (doubua \/ uncurdled soft tofu) explains how to use different coagulants and their results. The post includes recipes for using GLD, gypsum, gelatin, and agar agar and covers the methods and results using nigari and citrus. Look no further if you want to make the perfect tofu pudding using whatever ingredients you have on hand. {Vegan, Gluten-Free}<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_2.jpg\" alt=\"Tofu pudding close-up\" class=\"wp-image-27450\" srcset=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_2.jpg 800w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_2-600x900.jpg 600w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_2-768x1152.jpg 768w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_2-270x405.jpg 270w\" sizes=\"auto, (max-width: 768px) calc(100vw - 40px), 728px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-what-is-douhua-tofu-pudding\">What is douhua \/ tofu pudding<\/h2>\n\n\n\n<p>Douhua, or tofu pudding, is a type of fresh, extra-soft, uncurdled tofu that is even softer than silken tofu. It is so soft that it\u2019s often served with a ladle. In northern China, we call it Dou Fu Nao (directly translated, means \u201ctofu brain\u201d) and we serve it with a savory gravy (see my <a href=\"https:\/\/omnivorescookbook.com\/dou-fu-nao\/\">Dou Fu Dao recipe here<\/a>). In southern China, people usually call it douhua and serve it with a gingery syrup. While traveling to central and western China, I\u2019ve had the dish served with various savory sauces (usually soy sauce based) with fresh aromatics, pickles, and chili oil.<\/p>\n\n\n\n<p>Douhua is made with soy milk and a coagulant to help it congeal. Different from making tofu, where you use a coagulant to make the soy milk curdle and then press it, making douhua is a simpler process. You simply need to dissolve the coagulant into the soy milk and let it set. That\u2019s all.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-different-coagulants-for-making-tofu-pudding\">Different coagulants for making tofu pudding<\/h2>\n\n\n\n<p>In order to find the best way to make douhua, my teammate Lilja and I decided to test out all the common coagulants and find out the best approach. We tested:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>GDL<\/li>\n\n\n\n<li>Gypsum<\/li>\n\n\n\n<li>Nigari<\/li>\n\n\n\n<li>Gelatin<\/li>\n\n\n\n<li>Agar Agar<\/li>\n\n\n\n<li>Citrus<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-the-results\">The results<\/h3>\n\n\n\n<p>Long story short, we found out that the <strong>GDL produces the best and most consistent result. But it\u2019s trickier when made in small batches because it requires a <a href=\"https:\/\/amzn.to\/2WRZmIY\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">precise (to the tenth of a gram) scale<\/a> to get a good result.&nbsp;<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_7.jpg\" alt=\"Measuring GDL with precise scale\" class=\"wp-image-27454\" srcset=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_7.jpg 800w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_7-600x400.jpg 600w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_7-768x512.jpg 768w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_7-624x416.jpg 624w\" sizes=\"auto, (max-width: 768px) calc(100vw - 40px), 728px\" \/><\/figure>\n\n\n\n<p><strong>The gypsum method produces the second best result and it\u2019s easier to make at home. <\/strong>Plus, since it\u2019s also a coagulant used to make regular tofu, we picked it as another winner. Even if you accidentally curdle the soy milk while making douhua, you can still press it into tofu. So there is no waste.<\/p>\n\n\n\n<p><strong>The nigari and citrus methods didn\u2019t work out.<\/strong> Both led to curdled tofu after many tests so we had to forego these methods.&nbsp;<\/p>\n\n\n\n<p><strong>Gelatin and Agar both make OK results, but they produce a bouncy jelly-like texture that I find a bit weird. <\/strong>(PS. My husband Thomas loved it (lol), though, I think if you didn\u2019t grow up eating this dish you might like the result)<\/p>\n\n\n\n<p>You can jump to the recipe below if you want to use the gypsum method. I also included all the methods in the blog post below, in case you want to use a different coagulant.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-homemade-soy-milk-vs-store-bought\">Homemade soy milk VS. store-bought<\/h2>\n\n\n\n<p><strong>They both work!<\/strong><\/p>\n\n\n\n<p>Homemade soy milk has a thicker texture so it requires less coagulant and the result tastes slightly better. However, we understand that you might not want to make soy milk from scratch every time you make douhua. We tested the store-bought soy milk as well and the result turned out totally OK.<\/p>\n\n\n\n<p><strong>The only thing to note is that you need to make sure the store-bought soy milk contains only soybeans and water. <\/strong>I\u2019ve only seen this kind at Chinese markets, other Asian markets, and Trader Joe\u2019s (the Trader Joe\u2019s brand soy milk). The additives in packaged soy milk might affect the coagulation process and won\u2019t produce a great result.&nbsp;<\/p>\n\n\n\n<p>I have included the amount of adjusted coagulant measurements below, using store-bought soy milk.<\/p>\n\n\n\n<p>The only thing we didn\u2019t test is homemade soy milk made with a soy milk machine. Because I had to get rid of my soymilk maker when moving to New York due to my limited space. Based on my previous experience, the soy milk made with the machine is slightly thinner than the version without, so you should use the measurements for the store-bought soy milk.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-the-methods-of-making-douhua\">The methods of making douhua<\/h2>\n\n\n\n<p>There are two ways of making douhua &#8211; the steaming method and the pouring method. For the cooking part, we tested both steaming and pouring.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-the-steaming-method-recommended\">The steaming method (recommended)<\/h3>\n\n\n\n<p>To use the steaming method, you will have to use a soy milk that is cold or at room temperature. The cooking requires a heat-proof bowl and a steamer. You will need to:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Dissolve the coagulant into a small amount of soy milk<\/li>\n\n\n\n<li>Pour in the rest of the soy milk and stir again<\/li>\n\n\n\n<li>Cover the bowl with plastic wrap and steam<\/li>\n<\/ol>\n\n\n\n<p>We highly recommend the steaming method because it is reliable and always produces consistent results.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"806\" height=\"399\" src=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_15.jpg\" alt=\"How to make tofu pudding using the steaming method\" class=\"wp-image-27462\" srcset=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_15.jpg 806w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_15-600x297.jpg 600w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_15-768x380.jpg 768w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_15-624x309.jpg 624w\" sizes=\"auto, (max-width: 768px) calc(100vw - 40px), 728px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-the-pouring-method\">The pouring method<\/h3>\n\n\n\n<p>The pouring method is quite popular because it\u2019s convenient when you\u2019re making a fresh batch of soy milk and using the hot milk to make douhua immediately. You will need to:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Heat the soy milk until simmering (but not boiling hot)<\/li>\n\n\n\n<li>Combine the coagulant with a small amount of starch and water to dissolve<\/li>\n\n\n\n<li>Pour the hot soy milk over the mixture from about a foot (30 cm) above to allow the coagulant to mix in<\/li>\n\n\n\n<li>Let it sit, covered and undisturbed, for 20 to 30 minutes.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"806\" height=\"806\" src=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_14.jpg\" alt=\"How to make douhua using the pouring method\" class=\"wp-image-27461\" srcset=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_14.jpg 806w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_14-600x600.jpg 600w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_14-250x250.jpg 250w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_14-768x768.jpg 768w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_14-270x270.jpg 270w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_14-500x500.jpg 500w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_14-400x400.jpg 400w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_14-300x300.jpg 300w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_14-200x200.jpg 200w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_14-624x624.jpg 624w\" sizes=\"auto, (max-width: 768px) calc(100vw - 40px), 728px\" \/><\/figure>\n\n\n\n<p>We do not recommend the pouring method because:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>It will cause a lot of bubbles on the surface so the result will look less perfect (you cannot skim the bubbles because doing so affects the coagulation process)<\/li>\n\n\n\n<li>Once poured, you have to keep the bowl absolutely still. If you move it or accidentally jiggle it, the soy milk might curdle.<\/li>\n\n\n\n<li>The pouring method does not work if using gypsum, because 50% of the time the soy milk will curdle.<\/li>\n<\/ol>\n\n\n\n<p>However, if you prefer to use GDL as the coagulant, it\u2019s totally OK to use the pouring method and the result will be very consistent.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"799\" height=\"533\" src=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_8.jpg\" alt=\"Uncurdled soft tofu made with GDL using the pouring method\" class=\"wp-image-27455\" srcset=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_8.jpg 799w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_8-600x400.jpg 600w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_8-768x512.jpg 768w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_8-624x416.jpg 624w\" sizes=\"auto, (max-width: 768px) calc(100vw - 40px), 728px\" \/><figcaption class=\"wp-element-caption\">The pouring method produce a bubbly surface<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_9.jpg\" alt=\"Break apart tofu pudding made with GDL using pouring method\" class=\"wp-image-27456\" style=\"width:655px;height:436px\" srcset=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_9.jpg 800w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_9-600x400.jpg 600w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_9-768x512.jpg 768w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_9-624x416.jpg 624w\" sizes=\"auto, (max-width: 768px) calc(100vw - 40px), 728px\" \/><figcaption class=\"wp-element-caption\">But other than the surface, the texture of the douhua came out pretty well using the pouring method<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-the-recipes-for-making-douhua-using-different-coagulants\">The recipes for making Douhua using different coagulants<\/h2>\n\n\n\n<p>I\u2019m including all the recipes to make douhua using different coagulants. You will also find the gypsum method at the end of the post in the recipe card with a gingery syrup recipe. I included only that one in the recipe card because it\u2019s my favorite.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-making-douhua-using-gypsum-recommended\">Making douhua using gypsum (recommended)<\/h3>\n\n\n\n<p>Gypsum is a soft sulfate mineral which is a main ingredient in plaster and drywall. It\u2019s commonly used in China to make tofu and douhua the traditional way.<\/p>\n\n\n\n<p>We love the gypsum method because it produces a very smooth texture and the result is quite consistent even if you do not use a scale. The downside is, you will need to use the steaming method for gypsum since the pouring method curdles a lot and the texture is bad even when the soy milk doesn\u2019t curdle.<\/p>\n\n\n\n<p>You can usually find it at Asian markets or <a href=\"https:\/\/amzn.to\/37HpzQz\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">on Amazon<\/a>.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_10.jpg\" alt=\"Uncurdled soft tofu made with gypsum using the steaming method\" class=\"wp-image-27457\" srcset=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_10.jpg 800w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_10-600x400.jpg 600w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_10-768x512.jpg 768w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_10-624x416.jpg 624w\" sizes=\"auto, (max-width: 768px) calc(100vw - 40px), 728px\" \/><\/figure>\n\n\n\n<div class=\"wp-block-group has-light-gray-background-color has-background is-layout-flow wp-block-group-is-layout-flow\">\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<p><strong>MAKING DOUHUA USING GYPSUM<\/strong><\/p>\n\n\n\n<p><strong>INGREDIENTS<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400 ml (1 2\/3 cup) homemade soy milk (or store-bought soy milk), cold or room temperature (*Footnote 1)<\/li>\n\n\n\n<li>2 g (1\/2 teaspoon) gypsum (*Footnote 2)<\/li>\n\n\n\n<li>(Optional) Pinch of salt and\/or sugar (*Footnote 3)<\/li>\n<\/ul>\n\n\n\n<p><strong>INSTRUCTIONS<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Prepare a heatproof bowl or container that can hold at least 2 cups of water and will fit into your steamer. Add the gypsum, salt\/sugar if using, and a small amount of soy milk into the bowl. Mix until fully dissolved. Then slowly pour in the rest of the soy milk and stir constantly to mix in the gypsum. Cover with plastic wrap.<\/li>\n\n\n\n<li>Add water to your steamer and bring it to a full boil. Place the bowl with the soy milk mixture into the steamer, cover the steamer, and steam for 10 minutes over high heat.<\/li>\n\n\n\n<li>Once done, remove the steamer from the stove. Uncover carefully to let the steam out, and poke a few holes with a fork on the plastic to release the condensation while the tofu cools.<\/li>\n\n\n\n<li>Once the steam is mostly released, remove the plastic wrap and serve the douhua warm or cold.&nbsp;<\/li>\n<\/ol>\n<\/div>\n\n\n\n<p><strong>FOOTNOTES<\/strong><\/p>\n\n\n\n<p>1. If using store-bought milk, it should contain only soy milk and water.&nbsp;<\/p>\n\n\n\n<p>2. Since store-bought soy milk is thinner, you will need to increase the amount of gypsum to 3\/4 teaspoon (3.5 g).<\/p>\n\n\n\n<p>3. The added salt\/sugar will mask the mild taste of the gypsum if you eat the tofu curd plain. But since you will usually be serving it with a sweet or savory sauce, or use the curd in other recipes like a soup, I don\u2019t see the need to add the sugar\/salt, so I usually don\u2019t.<\/p>\n<\/div>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-making-douhua-using-gdl-recommended\">Making douhua using GDL (recommended)<\/h3>\n\n\n\n<p>GLD, or Glucono Delta Lactone, is a food additive as an acidifier (also commonly used in making feta cheese).&nbsp;<\/p>\n\n\n\n<p>Compared to the traditional gypsum, GDL is popular these days, especially in restaurants. When making douhua, it produces a smoother, more silky texture, and the result is always consistent. As a general rule:<\/p>\n\n\n\n<p><strong>(Grams of soymilk) x .0025 = Grams of GDL<\/strong><\/p>\n\n\n\n<p>As long as you follow the rule, you will always get the same smooth and soft texture.<\/p>\n\n\n\n<p>The only downside is, it\u2019s hard to measure GDL if you\u2019re making douhua in small batches. For example, you will need 1 gram GDL for 400 ml soy milk that yields two servings. To measure 1 gram, you will need a <a href=\"https:\/\/amzn.to\/2WRZmIY\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">special scale<\/a> that is precise to 0.1 gram.&nbsp;<\/p>\n\n\n\n<p>During the testing, we tried using the spoon measurement. Unfortunately, a 1\/4 teaspoon GDL yields anywhere from 0.7 grams to 1.2 grams, producing a result that is either too soft or too firm.<\/p>\n\n\n\n<p>Our conclusion is that, if you really love douhua and plan to use the pouring method, you should get a scale and use the GDL method.<\/p>\n\n\n\n<p>You probably need to shop for GDL <a href=\"https:\/\/amzn.to\/37Ixr4c\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">on Amazon<\/a> because it\u2019s a special ingredient and even most Asian markets do not carry it.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"799\" height=\"533\" src=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_6.jpg\" alt=\"Douhua made with GDL using the steaming method\" class=\"wp-image-27453\" srcset=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_6.jpg 799w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_6-600x400.jpg 600w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_6-768x512.jpg 768w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_6-624x416.jpg 624w\" sizes=\"auto, (max-width: 768px) calc(100vw - 40px), 728px\" \/><figcaption class=\"wp-element-caption\">GDL Produces the best texture<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_11.jpg\" alt=\"Douhua made with GDL without a precise scale\" class=\"wp-image-27458\" srcset=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_11.jpg 800w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_11-600x400.jpg 600w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_11-768x512.jpg 768w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_11-624x416.jpg 624w\" sizes=\"auto, (max-width: 768px) calc(100vw - 40px), 728px\" \/><figcaption class=\"wp-element-caption\">Making the douhua using GDL measured by 1\/4 teaspoon instead of a precise scale. The douhua came out watery because teaspoon measurement is not accurate.<\/figcaption><\/figure>\n\n\n\n<div class=\"wp-block-group has-light-gray-background-color has-background is-layout-flow wp-block-group-is-layout-flow\">\n<p><strong>MAKING DOUHUA USING GDL<\/strong><\/p>\n\n\n\n<p><strong>INGREDIENTS<\/strong><\/p>\n\n\n\n<p><strong>Steaming method<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400 ml (1 2\/3 cup) homemade soy milk (or store-bought soy milk), room temperature<\/li>\n\n\n\n<li>1 g GDL (1\/4 t) (*Footnote 1)<\/li>\n\n\n\n<li>(Optional) A pinch of salt and\/or sugar (*Footnote 2)<\/li>\n<\/ul>\n\n\n\n<p><strong>Pouring method<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 g cornstarch (1\/4 t) (*Footnote 1)<\/li>\n\n\n\n<li>1 tablespoon water<\/li>\n<\/ul>\n\n\n\n<p><strong>INSTRUCTIONS<\/strong><\/p>\n\n\n\n<p><strong>Steaming method<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Prepare a heatproof bowl or container that can hold at least 2 cups of water and will fit into your steamer. Add a small amount of the GDL, soy milk, salt\/sugar if using, and mix until fully dissolved. Then slowly pour in the rest of the soy milk and stir constantly to mix in the GDL. Cover with plastic wrap.<\/li>\n\n\n\n<li>Add water to your steamer and bring it to a full boil. Place the bowl with the soy milk mixture into the steamer, cover the steamer, and steam for 9 minutes over high heat.<\/li>\n\n\n\n<li>Once done, remove the steamer from the stove. Uncover carefully to let the steam out, and poke a few holes with a fork on the plastic to release the condensation while the tofu cools.<\/li>\n\n\n\n<li>Once the steam is mostly released, remove the plastic wrap and serve the douhua warm or cold.&nbsp;<\/li>\n<\/ol>\n\n\n\n<p><strong>Pouring method<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Heat the soymilk in a small pot until simmering but not boiling.<\/li>\n\n\n\n<li>While heating the soy milk, combine the GDL, cornstarch and water in a small bowl. Stir to dissolve completely. Right before pouring the soy milk, you should stir again because the GDL will separate if the mixture sits for too long.<\/li>\n\n\n\n<li>Pour the hot soymilk over the mixture from a foot (30 cm) above, which will allow the GDL to mix in thoroughly. Do not touch the mixture or move the bowl once poured, so the douhua can properly set.<\/li>\n\n\n\n<li>Cover with a few layers of kitchen paper towels and secure it with a lid or a large plate, so the paper will absorb any condensation and won&#8217;t dip into the soymilk. Let sit undisturbed for 20 to 30 minutes.<\/li>\n<\/ol>\n\n\n\n<p><strong>FOOTNOTE<\/strong><\/p>\n\n\n\n<p><strong>1- <\/strong>I highly recommend using a <a href=\"https:\/\/amzn.to\/2WRZmIY\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">precise scale<\/a> for GDL because the teaspoon measurement is not accurate at all. If using store bought soy milk, use 1.5 g (a heaping 1\/4 tsp or 3\/8 tsp) GDL.<\/p>\n\n\n\n<p>2- The douhua will have a bit acidic aftertaste without using any sugar or salt. But if you serve it with a sauce, the aftertaste is not noticeable.&nbsp;<\/p>\n<\/div>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-making-douhua-using-gelatin\">Making douhua using Gelatin<\/h3>\n\n\n\n<p>Gelatin is a translucent flavorless powder made from collagen taken from animal parts. So you should avoid this method if you\u2019re vegetarian or vegan.<\/p>\n\n\n\n<p>Although it looks soft and smooth on the picture, I personally do not like this method because it produces a Jello-like texture that is slightly bouncy and sticky. It also only produces cold douhua due to the cooking method.<\/p>\n\n\n\n<p>But gelatin is an ingredient that is easy to find and you can usually get it at a regular grocery store.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_12.jpg\" alt=\"Tofu pudding made with gelatine\" class=\"wp-image-27459\" srcset=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_12.jpg 800w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_12-600x400.jpg 600w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_12-768x512.jpg 768w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_12-624x416.jpg 624w\" sizes=\"auto, (max-width: 768px) calc(100vw - 40px), 728px\" \/><\/figure>\n\n\n\n<div class=\"wp-block-group has-light-gray-background-color has-background is-layout-flow wp-block-group-is-layout-flow\">\n<p><strong>MAKING DOUHUA USING GELATIN<\/strong><\/p>\n\n\n\n<p><strong>INGREDIENTS<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>325 ml (1 1\/3 cup + 1 teaspoon) homemade soy milk (or store-bought soy milk), cold or room temperature<\/li>\n\n\n\n<li>1 teaspoon gelatin<\/li>\n<\/ul>\n\n\n\n<p><strong>INSTRUCTIONS<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Add 2 tablespoons of the soymilk to a heatproof bowl and sprinkle over the gelatin. Let sit for 5 minutes.<\/li>\n\n\n\n<li>Add the remaining soymilk to a small pot and bring to a boil. Pour over the hydrated gelatin mixture. Mix with a spoon until the gelatin is completely dissolved.<\/li>\n\n\n\n<li>Cover with a few layers of kitchen paper towels and secure it with a lid or a large plate. Transfer the bowl to the refrigerator and let rest for at least 4 hours.<\/li>\n\n\n\n<li>Serve cold or at room temperature.<\/li>\n<\/ol>\n<\/div>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-making-douhua-using-agar-agar\">Making douhua using Agar Agar<\/h3>\n\n\n\n<p>Agar Agar (or agar) is a jelly-like substance made from red algae, a type of seaweed. It\u2019s a common ingredient in Japanese cuisine and a popular one to replace gelatin to make vegan desserts.<\/p>\n\n\n\n<p>I have included this method because agar agar is relatively easy to find, especially in Asian markets and organic grocery stores. You can also find it <a href=\"https:\/\/amzn.to\/3i57RKi\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">on Amazon<\/a>.<\/p>\n\n\n\n<p>But similar to gelatin, it creates a texture that is jelly-like with a slightly stiff mouthfeel. The method also only produces cold\/room temperature douhua. I do not recommend this method if you\u2019re looking for a very authentic douhua texture.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_13.jpg\" alt=\"Tofu pudding made with agar agar\" class=\"wp-image-27460\" srcset=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_13.jpg 800w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_13-600x400.jpg 600w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_13-768x512.jpg 768w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_13-624x416.jpg 624w\" sizes=\"auto, (max-width: 768px) calc(100vw - 40px), 728px\" \/><\/figure>\n\n\n\n<div class=\"wp-block-group has-light-gray-background-color has-background is-layout-flow wp-block-group-is-layout-flow\">\n<p><strong>MAKING DOUHUA USING AGAR AGAR<\/strong><\/p>\n\n\n\n<p><strong>INGREDIENTS<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>325 ml (1 1\/3 cup + 1 teaspoon) homemade soy milk (or store-bought soy milk), cold or room temperature<\/li>\n\n\n\n<li>1\/2 teaspoon agar agar<\/li>\n<\/ul>\n\n\n\n<p><strong>INSTRUCTIONS<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Combine the soy milk and agar agar in a small pot and stir to incorporate. Heat over medium-high heat, stirring constantly, until bringing to a light boil. Turn to medium-low heat to reduce it to a low simmer, then cook for another 5 minutes or until the agar agar is fully dissolved.<\/li>\n\n\n\n<li>Pour the mixture into a heat proof bowl or container. Cover with a few layers of paper towels and secure it with a lid or a large plate. Transfer the bowl to the refrigerator and let it rest for at least 1 hour.<\/li>\n\n\n\n<li>Serve cold or at room temperature.<\/li>\n<\/ol>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-how-to-serve-douhua\">How to serve douhua<\/h2>\n\n\n\n<p>Douhua can be served hot or cold. In the recipe below, I\u2019ve included the popular ginger syrup to serve the dish as a dessert.&nbsp;<\/p>\n\n\n\n<p>Growing up in Beijing, I\u2019ve always eaten savory douhua. The sauce is made with minced pork and other dried ingredients in a brown gravy. It\u2019s usually served as a breakfast along with <a href=\"https:\/\/omnivorescookbook.com\/you-tiao-chinese-donuts\/\">Chinese donuts (You Tiao)<\/a>. I will share the recipe with you soon!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-keys-to-making-the-perfect-douhua\">Keys to making the perfect douhua<\/h2>\n\n\n\n<p>Choose either gypsum or GDL as a coagulant if you plan to make douhua more than once. It&#8217;s definitely worth the trouble to order it online.<\/p>\n\n\n\n<p>No matter which coagulant you\u2019re working with, the measurement will vary slightly depending on the soy milk you use. My measurements are based on my homemade soy milk (without a soy milk machine), using 8 oz (226) dried soy beans to yield about 6 cups (up to 6 1\/2 cups) of soy milk. If you\u2019re using a different soy milk formula, the measurement of the coagulant might change slightly because your soy milk might have a different thickness. But if you keep making douhua with one type of soy milk, you can slightly tweak the coagulant amount to achieve the perfect texture.<\/p>\n\n\n\n<p>I also highly recommend getting a <a href=\"https:\/\/amzn.to\/3cnWmuJ\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">kitchen scale<\/a> no matter which method you use.&nbsp;<\/p>\n\n\n\n<p>In general, the gypsum method is quite forgiving and you can get away without a scale. But if you want the perfect result every time, you should use a <a href=\"https:\/\/amzn.to\/2WRZmIY\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">precise scale<\/a> with GDL.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_4.jpg\" alt=\"Homemade douhua served with syrup\" class=\"wp-image-27451\" srcset=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_4.jpg 800w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_4-600x900.jpg 600w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_4-768x1152.jpg 768w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_4-270x405.jpg 270w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_4-624x936.jpg 624w\" sizes=\"auto, (max-width: 768px) calc(100vw - 40px), 728px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-afterthoughts\">Afterthoughts<\/h2>\n\n\n\n<p>Making douhua might sound intimidating at first. But once you understand the method and get the proper measurements, it\u2019s actually very easy to make at home. No matter whether you&#8217;re trying to recreate your childhood memories or searching for a new way to enjoy tofu, this is a perfect recipe for you.<\/p>\n\n\n\n<p><strong>Want to learn more about Chinese Cooking?<\/strong> <a href=\"http:\/\/eepurl.com\/RDMxP\" target=\"_blank\" rel=\"noreferrer noopener\">Sign up for my newsletter<\/a> to receive the 5-Day Chinese Cooking Crash Course and recipe update!<\/p>\n\n\n<div class=\"contentbox contentbox-beige mainsection notop nobot\">\r\n    <h2 data-toc-skip>Chinese Cooking Made Easy<\/h2><p>Are you new to this website? This free email series is a great place to start. I\u2019ll walk you through a few of my most popular recipes and show you how and why they work. You\u2019ll quickly start to cook better Chinese food in your own kitchen.<\/p>\n<form class=\"subscribeform subscribeform-horz\" method=\"post\" action=\"https:\/\/omnivorescookbook.us7.list-manage.com\/subscribe\/post?u=4f7cb07b53e648b4f8442890d&amp;id=c694fd4212\">\r\n    <div class=\"inputs-wrap\">\r\n    <div class=\"inputs\">\r\n        <div class=\"input input-name\">\r\n            <input required type=\"text\" id=\"subscribename1\" name=\"FNAME\" placeholder=\"Name\" \/>\r\n            <label for=\"subscribename1\"><span>Your first name<\/span><\/label>\r\n        <\/div>\r\n        <div class=\"input input-email\">\r\n            <input required type=\"email\" id=\"subscribeemail1\" name=\"EMAIL\" placeholder=\"Email\" \/>\r\n            <label for=\"subscribeemail1\"><span>Your email address<\/span><\/label>\r\n        <\/div>\r\n        <div class=\"input input-submit\">\r\n            <input type=\"submit\" value=\"Sign Up\" \/>\r\n        <\/div>\r\n    <\/div>\r\n    <\/div>\r\n    <div style=\"position: absolute; left: -5000px;\" aria-hidden=\"true\"><input type=\"text\" name=\"b_4f7cb07b53e648b4f8442890d_c694fd4212\" tabindex=\"-1\" value=\"\"><\/div>\r\n<\/form><\/diV><div id=\"recipe-video\"><\/div><div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-27468\" class=\"wprm-recipe-container\" data-recipe-id=\"27468\" data-servings=\"2\"><div class=\"wprm-recipe wprm-recipe-template-oc-recipe\"><div class=\"oc-recipe-wrap notop nobot\">\r\n\r\n\t<div class=\"oc-recipe-header clearfix\">\r\n\t\t<div class=\"oc-recipe-header-right\">\r\n\t\t\t<div class=\"wprm-recipe-image wprm-block-image-normal\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"240\" height=\"240\" src=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_550-240x240.jpg\" class=\"attachment-240x240 size-240x240\" alt=\"This ultimate guide to making tofu pudding (doubua \/ uncurdled soft tofu) explains how to use different coagulants and their results. The post includes recipes for using GLD, gypsum, gelatin, and agar agar and covers the methods and results using nigari and citrus. Look no further if you want to make the perfect tofu pudding using whatever ingredients you have on hand. {Vegan, Gluten-Free}\" srcset=\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_550-240x240.jpg 240w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_550-600x600.jpg 600w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_550-250x250.jpg 250w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_550-768x768.jpg 768w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_550-270x270.jpg 270w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_550-500x500.jpg 500w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_550-400x400.jpg 400w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_550-300x300.jpg 300w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_550-200x200.jpg 200w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_550-624x624.jpg 624w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_550-480x480.jpg 480w, https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2021\/01\/201222_Tofu-Pudding-Douhua_550.jpg 800w\" sizes=\"auto, (max-width: 280px) calc(100vw - 40px), 240px\" \/><\/div>\r\n\t\t<\/div>\t\t\r\n\t\t<div class=\"oc-recipe-header-left\">\r\n\t\t\t<h2 data-toc=\"Recipe Card\" class=\"wprm-recipe-name wprm-block-text-bold\">The Ultimate Guide to Making Douhua (Tofu Pudding)<\/h2>\r\n\r\n\t\t\t<div class=\"wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-normal wprm-recipe-author-label\">By <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\"><a href=\"https:\/\/omnivorescookbook.com\/about\/\" target=\"_self\">Maggie Zhu<\/a><\/span><\/div>\r\n\r\n\t\t\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: var(--oc-black); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: var(--oc-black); }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: var(--oc-black); }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: var(--oc-black); }<\/style><svg 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d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-4 wprm-rating-star-full\" data-rating=\"4\" data-color=\"var(--oc-black)\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 4 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 14px;padding: 1px;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"var(--oc-black)\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-full\" data-rating=\"5\" data-color=\"var(--oc-black)\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 14px;padding: 1px;padding-right: 0;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"var(--oc-black)\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">4.85<\/span> from <span class=\"wprm-recipe-rating-count\">13<\/span> votes<\/div><\/div>\r\n\r\n\t\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">5<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">10<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\r\n\r\n\t\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-27468 wprm-recipe-servings-adjustable-disabled wprm-block-text-normal\" data-recipe=\"27468\" aria-label=\"Adjust recipe servings\">2<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">servings<\/span><\/span><div class=\"wprm-recipe-adjustable-servings-container wprm-recipe-adjustable-servings-27468-container wprm-toggle-container wprm-toggle-buttons-container wprm-block-text-normal\" style=\"\"><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"0.5\" data-servings=\"2\" data-recipe=\"27468\" aria-label=\"Adjust servings by 0.5x\">0.5x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle wprm-toggle-active\" data-multiplier=\"1\" data-servings=\"2\" data-recipe=\"27468\" aria-label=\"Adjust servings by 1x\">1x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"2\" data-servings=\"2\" data-recipe=\"27468\" aria-label=\"Adjust servings by 2x\">2x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"3\" data-servings=\"2\" data-recipe=\"27468\" aria-label=\"Adjust servings by 3x\">3x<\/button><\/div><\/div><\/div>\r\n\r\n\t\t\t<div class=\"oc-recipe-actions\">\r\n\t\t\t\t<a href=\"#\" rel=\"nofollow noreferrer\" style=\"color: #333333;visibility: hidden;\" class=\"btn wprm-recipe-slickstream-not-saved wprm-recipe-slickstream wprm-recipe-link wprm-block-text-normal\" data-recipe-id=\"27468\"><svg class=\"cicon icon-heart\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 32 32\"><path d=\"M14.113 29.262l-0.156-0.144-10.95-10.169c-1.919-1.781-3.006-4.281-3.006-6.9v-0.206c0-4.4 3.125-8.175 7.45-9 2.463-0.475 4.981 0.094 6.987 1.506 0.563 0.4 1.088 0.862 1.563 1.394 0.262-0.3 0.544-0.575 0.844-0.831 0.231-0.2 0.469-0.388 0.719-0.563 0 0 0 0 0 0 2.006-1.413 4.525-1.981 6.988-1.513 4.325 0.825 7.45 4.606 7.45 9.006v0.206c0 2.619-1.087 5.119-3.006 6.9l-11.106 10.313c-0.512 0.475-1.188 0.744-1.887 0.744s-1.375-0.262-1.887-0.744zM14.944 9.063c-0.025-0.019-0.044-0.044-0.063-0.069l-1.113-1.25c0 0-0.006-0.006-0.006-0.006s0 0 0 0c-1.444-1.619-3.625-2.356-5.75-1.95-2.912 0.556-5.013 3.094-5.013 6.056v0.206c0 1.781 0.744 3.488 2.050 4.7l10.95 10.169 10.95-10.169c1.306-1.213 2.050-2.919 2.050-4.7v-0.206c0-2.956-2.1-5.5-5.006-6.056-2.125-0.406-4.313 0.338-5.75 1.95 0 0 0 0-0.006 0.006s0 0-0.006 0.006l-1.113 1.25c-0.019 0.025-0.044 0.044-0.063 0.069-0.281 0.281-0.663 0.438-1.056 0.438s-0.775-0.156-1.056-0.438z\"><\/path><\/svg>Save Recipe<\/a><a href=\"#\" rel=\"nofollow noreferrer\" style=\"color: #333333;visibility: hidden;display: none;\" class=\"btn wprm-recipe-slickstream-saved wprm-recipe-slickstream wprm-recipe-link wprm-block-text-normal\" data-recipe-id=\"27468\"><svg class=\"cicon icon-heart-solid\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 32 32\"><path d=\"M2.975 18.775l11.294 10.544c0.469 0.438 1.088 0.681 1.731 0.681s1.263-0.244 1.731-0.681l11.294-10.544c1.9-1.769 2.975-4.25 2.975-6.844v-0.363c0-4.369-3.156-8.094-7.462-8.813-2.85-0.475-5.75 0.456-7.788 2.494l-0.75 0.75-0.75-0.75c-2.037-2.038-4.938-2.969-7.787-2.494-4.306 0.719-7.463 4.444-7.463 8.813v0.363c0 2.594 1.075 5.075 2.975 6.844z\"><\/path><\/svg>Saved Recipe<\/a>\r\n\t\t\t\t<a href=\"https:\/\/omnivorescookbook.com\/wprm_print\/the-ultimate-guide-to-making-douhua-tofu-pudding\" class=\"btn btn-black wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal\" data-recipe-id=\"27468\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print<\/a>\r\n\t\t\t<\/div>\t\t\t\r\n\t\t<\/div>\r\n\t<\/div>\r\n\r\n\t<div class=\"wprm-recipe-summary wprm-block-text-normal\">This ultimate guide to making tofu pudding (doubua \/ uncurdled soft tofu) explains how to use different coagulants and their results. The post includes recipes for using GLD, gypsum, gelatin, and agar agar and covers the methods and results using nigari and citrus. Look no further if you want to make the perfect tofu pudding using whatever ingredients you have on hand. {Vegan, Gluten-Free}<\/div>\r\n\t\r\n\t<div id=\"recipe-27468-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-27468-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"27468\" data-servings=\"2\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none wprm-header-has-actions\" style=\"\"><span class='ing'>Ingredients<\/span>&nbsp;<div class=\"wprm-unit-conversion-container wprm-unit-conversion-container-27468 wprm-unit-conversion-container-buttons wprm-block-text-normal\" style=\"background-color: #ffffff;border-color: var(--oc-black);color: var(--oc-black);border-radius: 0;\"><button class=\"wprm-unit-conversion wprmpuc-active\" data-system=\"1\" data-recipe=\"27468\" style=\"background-color: var(--oc-black);color: #ffffff;\" aria-label=\"Change unit system to US Customary\">US Customary<\/button><button class=\"wprm-unit-conversion\" data-system=\"2\" data-recipe=\"27468\" style=\"background-color: var(--oc-black);color: #ffffff;border-left: 1px solid var(--oc-black);\" aria-label=\"Change unit system to Metric\">Metric<\/button><\/div><\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Douhua (with gypsum)<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"checkbox\"><input type=\"checkbox\" autocomplete=\"off\" aria-label=\"1 2\/3&#032;cups&#032;homemade soy milk&#032;(or store-bought soy milk), cold or room temperature (*Footnote 1)\" \/><span><\/span><\/span><span class=\"wprm-recipe-ingredient-amount\">1 2\/3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cups<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">homemade soy milk<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal\">(or store-bought soy milk), cold or room temperature (*Footnote 1)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"checkbox\"><input type=\"checkbox\" autocomplete=\"off\" aria-label=\"1\/2&#032;teaspoon&#032;gypsum&#032;(*Footnote 2)\" \/><span><\/span><\/span><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">gypsum<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal\">(*Footnote 2)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"checkbox\"><input type=\"checkbox\" autocomplete=\"off\" aria-label=\"Pinch of&#032;salt and\/or sugar &#032;(Optional, *Footnote 3)\" \/><span><\/span><\/span><span class=\"wprm-recipe-ingredient-unit\">Pinch of<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">salt and\/or sugar <\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal\">(Optional, *Footnote 3)<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Ginger Syrup<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"checkbox\"><input type=\"checkbox\" autocomplete=\"off\" aria-label=\"1\/2&#032;cup&#032;brown sugar\" \/><span><\/span><\/span><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">brown sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"checkbox\"><input type=\"checkbox\" autocomplete=\"off\" aria-label=\"1\/2&#032;cup&#032;water\" \/><span><\/span><\/span><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"checkbox\"><input type=\"checkbox\" autocomplete=\"off\" aria-label=\"1\/2&#032;\u201d&#032;ginger&#032;, sliced\" \/><span><\/span><\/span><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">\u201d<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">ginger<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal\">, sliced<\/span><\/li><\/ul><\/div><\/div>\r\n\r\n\t<div class=\"wprm-prevent-sleep wprm-toggle-switch-container\" style=\"display:none;\"><label id=\"wprm-toggle-switch-2568750672\" class=\"wprm-toggle-switch wprm-toggle-switch-rounded wprm-toggle-switch-outside\"><input type=\"checkbox\" id=\"wprm-prevent-sleep-checkbox-2568750672\" class=\"wprm-prevent-sleep-checkbox\" \/><span class=\"wprm-toggle-switch-slider\" style=\"--switch-height: 20px;--switch-on-color: var(--oc-red);\"><\/span><span class=\"wprm-toggle-switch-label wprm-prevent-sleep-label wprm-block-text-bold\">Cook Mode<\/span><\/label><span class=\"wprm-prevent-sleep-description wprm-block-text-normal\">Prevent your screen from going dark<\/span><\/div>\t\r\n\r\n\t<div id=\"recipe-27468-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-27468-instructions-container wprm-block-text-normal\" data-recipe=\"27468\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Douhua<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-27468-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Prepare a heatproof bowl or container that can hold at least 2 cups of water and will fit into your steamer. Add the gypsum, salt\/sugar if using, and a small amount of soy milk to the bowl. Mix until fully dissolved. Then slowly pour in the rest of the soy milk and stir constantly to mix in the gypsum. Cover with plastic wrap.<\/div><\/li><li id=\"wprm-recipe-27468-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Add water to your steamer and bring it to a full boil. Add the bowl with the soy milk mixture, cover the steamer, and steam for 10 minutes over high heat.<\/div><\/li><li id=\"wprm-recipe-27468-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Once done, remove the steamer from the stove. Uncover carefully to let the steam out, and poke a few holes in the plastic with a fork to release condensation while the tofu cools.<\/div><\/li><li id=\"wprm-recipe-27468-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Once the steam is mostly released, remove the plastic wrap and serve the douhua warm or cold. (Footnote 4)<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Syrup<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-27468-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Add the brown sugar, water and ginger to a small pot. Heat over medium heat until bringing to a boil. Turn to medium-low heat to reduce to a simmer, then cook for another 5 minutes.<\/div><\/li><li id=\"wprm-recipe-27468-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Pour over tofu pudding and enjoy!<\/div><\/li><\/ul><\/div><\/div>\r\n\r\n\t<p class=\"ingsub\"><a href=\"\/ingredient-substitutions-for-chinese-cooking\/\">Ingredient Substitution Guide<\/a><\/p>\r\n\r\n\t<div id=\"recipe-27468-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><ol>\n<li>If using store-bought milk, it should only contain soy milk and water.<\/li>\n<li>Since store-bought soy milk is thinner, you will need to increase the amount of gypsum to 3\/4 teaspoon (3.5 g).<\/li>\n<li>The added salt\/sugar masks the mild taste of gypsum if you eat the tofu curd plain. But since you will usually be serving it with a sweet or savory sauce, or use the curd in other recipes like a soup, I don\u2019t see the need to add the sugar\/salt so I usually don\u2019t.<\/li>\n<li>If the tofu pudding gets curdled by accident, it can be pressed into a block of extra-soft silken tofu.<\/li>\n<li>This recipe produces extra syrup. You can store it in an airtight container in the fridge for up to 1 month.<\/li>\n<\/ol><\/div><\/div>\t\r\n\r\n\t\t<div class=\"wprm-recipe-nutrition-container\">\r\n\t\t<div id=\"recipe-27468-nutrition\" class=\"wprm-nutrition-label-shortcode-container\"><h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-serving_size\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--oc-black)\">Serving: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: var(--oc-black)\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: var(--oc-black)\">serving<\/span><\/span><span style=\"color: var(--oc-black)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--oc-black)\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: var(--oc-black)\">146<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: var(--oc-black)\">kcal<\/span><\/span><span style=\"color: var(--oc-black)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--oc-black)\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: var(--oc-black)\">21.8<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: var(--oc-black)\">g<\/span><\/span><span style=\"color: var(--oc-black)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--oc-black)\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: var(--oc-black)\">6.8<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: var(--oc-black)\">g<\/span><\/span><span style=\"color: var(--oc-black)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--oc-black)\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: var(--oc-black)\">3.6<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: var(--oc-black)\">g<\/span><\/span><span style=\"color: var(--oc-black)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--oc-black)\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: var(--oc-black)\">0.4<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: var(--oc-black)\">g<\/span><\/span><span style=\"color: var(--oc-black)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--oc-black)\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: var(--oc-black)\">108<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: var(--oc-black)\">mg<\/span><\/span><span style=\"color: var(--oc-black)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--oc-black)\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: var(--oc-black)\">256<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: var(--oc-black)\">mg<\/span><\/span><span style=\"color: var(--oc-black)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--oc-black)\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: var(--oc-black)\">1.2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: var(--oc-black)\">g<\/span><\/span><span style=\"color: var(--oc-black)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--oc-black)\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: var(--oc-black)\">17<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: var(--oc-black)\">g<\/span><\/span><span style=\"color: var(--oc-black)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--oc-black)\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: var(--oc-black)\">59<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: var(--oc-black)\">mg<\/span><\/span><span style=\"color: var(--oc-black)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--oc-black)\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: var(--oc-black)\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: var(--oc-black)\">mg<\/span><\/span><\/div><\/div>\t<\/div>\r\n\t\r\n\t\t\r\n\t\r\n<\/div>\r\n\r\n<div class=\"didyoumake\">\r\n\t<div class=\"dym-image\">\r\n\t\t<img loading=\"lazy\" decoding=\"async\" src=\"\/wp-content\/themes\/oc2025\/images\/woman.svg\" width=\"84\" height=\"80\" alt=\"\" \/>\r\n\t<\/div>\r\n\t<div class=\"dym-text\">\r\n\t\t<h3>Did you make this recipe?<\/h3>\r\n\t\t<p>I\u2019d love to hear how it turned out for you! Please take a moment to <a href=\"#comments\">leave a 5-star rating<\/a> \u2b50\ufe0f and <a href=\"#comments\">share your thoughts<\/a> in the comments further down the page. It really helps others discover the recipe too.<\/p>\t\t\r\n\t<\/div>\r\n<\/div><\/div><\/div>\n\n\n<h2 class=\"wp-block-heading\" id=\"h-other-recipes-you-might-be-interested-in\">Other recipes you might be interested in<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/omnivorescookbook.com\/recipes\/hand-pulled-noodles\">Easy Hand-Pulled Noodles<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/omnivorescookbook.com\/recipes\/how-to-make-chinese-dumplings\">How to Make Chinese Dumplings from Scratch<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/omnivorescookbook.com\/steamed-bao-buns\/\">How to Make Steamed Bao Buns (Gua Bao Buns)<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/omnivorescookbook.com\/gua-bao\/\">Gua Bao (Taiwanese Pork Belly Buns, \u5272\u5305)<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/omnivorescookbook.com\/recipes\/wonton-soup\">Wonton Soup<\/a><\/li>\n<\/ul>\n\n\n\n<p>Lilja Walter is a part of the Omnivore\u2019s Cookbook team and worked closely with Maggie to develop and test this recipe.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This ultimate guide to making tofu pudding (doubua \/ uncurdled soft tofu) explains how to use different coagulants and their results. The post includes recipes for using GLD, gypsum, gelatin, and agar agar and covers the methods and results using nigari and citrus. Look no further if you want to make the perfect tofu pudding [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":27450,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_stopmodifiedupdate":true,"_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[303],"tags":[13254],"oc_cuisine":[562,566],"oc_ingredient":[13209],"oc_collection":[],"oc_type":[572,15446,15445],"oc_dietary":[13188,13187,574,575,578,577],"oc_skill":[],"oc_season":[],"class_list":["post-27448","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-how-tos","tag-intermediate","oc_cuisine-northern-cuisine","oc_cuisine-shanghai-cuisine","oc_ingredient-legumes","oc_type-5-ingredient-or-less","oc_type-steaming","oc_type-stovetop","oc_dietary-non-dairy","oc_dietary-diabetic-friendly","oc_dietary-gluten-free","oc_dietary-low-carb","oc_dietary-vegan","oc_dietary-vegetarian"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.0 (Yoast SEO v27.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>The Ultimate Guide to Making Douhua (Tofu Pudding) - Omnivore&#039;s Cookbook<\/title>\n<meta name=\"description\" content=\"This ultimate guide to making tofu pudding (doubua \/ uncurdled soft tofu) explains how to use different coagulants and their results.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/omnivorescookbook.com\/douhua-tofu-pudding\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Ultimate Guide to Making Douhua (Tofu Pudding)\" \/>\n<meta property=\"og:description\" content=\"This ultimate guide to making tofu pudding (doubua \/ uncurdled soft tofu) explains how to use different coagulants and their results. The post includes recipes for using GLD, gypsum, gelatin, and agar agar and covers the methods and results using nigari and citrus. 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