Douhua

Ingredients:

• 4 pieces of brown sugar or 1 cup of light brown sugar
• 2.5 cm ginger root, thinly sliced
• 1.5 tsp food grade gypsum (calcium sulfate dihydrate; see Note)
• 1 teaspoon granulated sugar
• 2 1/3 cups unsweetened soy milk, store-bought (see Note)

Preparation:

1. Combine brown sugar, ginger, and 3/4 cup cold water in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer until slightly thickened, about 5 minutes. Turn off the heat, cover, and let simmer until ready to use.
2. Place a steamer basket over a large wok or cauldron, large enough to fit a 20cm round cake pan. Fill the basket with water almost to the top, but not touching it. Cover and bring to a boil over high heat.
3. Mix the plaster of Paris, granulated sugar, 1/8 teaspoon of salt, and 2 tablespoons of soy milk in a small bowl until the sugar and salt dissolve. Let the plaster of Paris sit until the mixture begins to bubble or foam, about 5 minutes.
4. Pour the plaster mixture into a 20cm round metal pan (regular or nonstick). Pour the remaining soy milk into the pan and stir until the plaster mixture is well combined with the milk. Cover with a heatproof plate, transfer to a steamer, cover, and cook over medium heat until the dough is set but still slightly jiggly, about 20 minutes. Turn off the heat and let cool slightly, about 5 minutes. Carefully remove the plate.
5. Meanwhile, strain the ginger syrup into a small bowl and set aside.
6. Check the tofu pudding for doneness by scooping out a small portion. If there's a yellowish, clear liquid underneath, it's set properly. If the pudding hasn't completely separated and the liquid underneath is still cloudy from the milk, cook for another 5-10 minutes and check again. Let cool slightly.
7. Divide the tofu pudding among bowls and serve warm, drizzled with ginger syrup.
   
   
   Note
   
   Gypsum acts as a coagulating agent for tofu. It's similar in texture to cornstarch, but light gray in color. Make sure the product you choose is called calcium sulfate dihydrate (not just "calcium sulfate") and is labeled "food grade." We prefer the brand Pure Supplements, which can be found online. If you want to make this pudding using homemade soy milk instead of store-bought, add only 1 teaspoon of gypsum.