Foolproof Sichuan Tofu Pudding (Douhua, 豆花)
From Soy Milk to Douhua Tofu Pudding in Minutes (No GDL/Gypsum!) If you’ve eaten street foods in China (or Taiwan, Vietnam, Malaysia, Singapore, Indonesia, Thailand and many others I’m missing!), there’s a good chance you’ve had 豆花 (dòuhuā), tofu pudding—or 豆花儿 (dòuhuā’er), as it’s called in Sichuan. Jiggly blocks of soy “pudding” cleave readily with just a spoon, each douhua bite as tender as the silkiest tofu. Fresh, just-barely-set douhua is backdrop to savory sauces and pickles in the North, sweet syrups in the South and spicy dressings in Sichuan....