🍮 Douhua (tofu pudding)
Douhua is a soft, silky tofu pudding served as a light dessert across China and much of Southeast Asia. The just-set tofu is so tender it is scooped with a flat spoon into bowls, then covered with a warm or chilled ginger syrup sweetened with sugar. The taste is mild and gently spicy from the ginger, with a texture close to a delicate custard.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g silken tofu
- 40 g fresh ginger, sliced
- 100 g brown or white sugar
- 400 ml water
Method
- Simmer the water with the ginger slices for 10 minutes.
- Stir in the sugar until dissolved and simmer 3 more minutes, then strain the syrup.
- Warm the tofu gently in a steamer for 5 minutes, or keep it chilled for a cold version.
- Scoop thin slices of tofu into bowls with a flat spoon and pour over the ginger syrup.
How to make it lighter
- Halve the syrup: the tofu itself is light, most of the calories come from sugar.
- Add sliced fresh fruit instead of extra syrup for sweetness.
- A bowl of plain silken tofu with a spoonful of syrup makes a filling, low-calorie dessert.
History
Douhua has long been a popular way of eating soybeans in China and is sold today by street vendors, in dim sum halls and in dessert shops from Taiwan to Malaysia and the Philippines, where a version is called taho. In northern China it is often eaten savoury, while the south prefers it sweet.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Douhua (tofu pudding) and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →