← Nouns Cooking · Vietnamese

Ingredients

• 600 g silken tofu (or fresh soft tofu pudding)
• 150 g dark brown or palm sugar
• 250 ml Water
• 30 g Ginger, peeled and thinly sliced
• 1 pandan leaf, knotted (optional)
• 1 pinch Salt

Method

1. Put the sugar, water, ginger, pandan and salt in a small pan. Bring to the boil, then simmer for 10–12 min until slightly syrupy and strongly gingery.
2. Meanwhile, put the tofu in a heatproof bowl and steam it for 5–8 min until warmed right through.
3. Using a wide, flat spoon, scoop thin layers of tofu into serving bowls, keeping them as whole as you can.
4. Pour the hot ginger syrup over the tofu and serve warm. In summer, serve with crushed ice instead.

Tips

• Contains soy.
• For the real street version, make soy milk at home and set it with a little glucono delta lactone (GDL), as the refs show.

Sources

Written in our own words after cross-checking these recipes:

Vicky Pham Delightful Plate Helen’s Recipes