Dau Hu Nuoc Duong (Vietnamese Sweet Tofu)

February 11, 2022
0 Ratings
  • Prep time 30 minutes
  • Cook time 1 hour
  • Serves 6
Author Notes

This is my favorite dessert, and at its core is a very simple dish. However, it is labor-intensive, and requires care and attention to achieve delicious results; cutting corners as I have done in the past leads to pretty sad, inedible results. The sugary ginger syrup and optional coconut cream (different recipe) can be prepared in advance, but the tofu pudding should be consumed immediately, or within 2-3 days max.

GDL is the coagulant of choice for this tofu, and the extra hour in the oven helps the tofu set perfectly. The time in the oven is crucial! I've also made it with some success using the Keep Warm function of an instapot, but the heating element at the bottom usually scorches or over-solidifies the tofu.


What You'll Need
  • Tofu Pudding
  • 1 1/3 cups dried soybeans, soaked overnight
  • 48 ounces water
  • 2 tablespoons sugar
  • 3 pandan leaves, tied together into a knot
  • 2 tablespoons water
  • 1/2 teaspoon glucono delta lactone (GDL)
  • Ginger Syrup
  • 8 ounces panela or brown sugar
  • 3 inches ginger, sliced
  • 1/2 cup water
  1. Rinse and soak beans overnight in plenty of water, discarding any discolored or broken beans.
  2. Preheat oven to 200 degrees Fahrenheit. In a small bowl, measure out the 1/2 tsp GDL and set aside. We will mix this GDL with 2 tbsp of water right before it is used.
  3. Drain soaked beans and add to blender. Fill with the 48 oz of water, or until the max fill line on a typical blender (64 oz line). Blend on high
  4. Place nutmilk bag in saucepot, and fill the nutmilk bag with blended soybean milk. Tie the nutmilk bag closed and squeeze raw soymilk into the saucepot.
  5. Skim the excess foam from the soymilk in the pot. Add in the pandan leaves, and place on medium heat. Cook the soymilk for about 15 minutes with the pandan leaves, until the milk has reached a temperature of at least 190F. Stir constantly to avoid burning, but some soymilk sticking to the bottom and sides of the pot is unavoidable.
  6. Remove the pandan leaves and stir in the 2 tablespoons of sugar after you have reached temp. The next step must be done swiftly! It should take you about 1 minute to do everything.
  7. Mix GDL and the 2 tbsp of water, and pour into your dutch oven. Proceeding quickly, pour the hot soymilk into the dutch oven with the GDL. Quickly give the soymilk and GDL one or two stirs to ensure the GDL is evenly dispersed. Place the lid on the dutch oven and put in the preheated oven for one hour undisturbed.
  8. While your tofu is in the oven, make the sugar syrup by placing all ingredients in a sauce pot and boiling it for about 10 minutes.
  9. After one hour, take the dutch oven out. Your tofu should have set and bounce back when you touch the surface. Serve hot with the ginger syrup and optional Vietnamese coconut cream (see different recipe).

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