Comments on: The Ultimate Guide to Making Douhua (Tofu Pudding)

By: Maggie Zhu

Maggie Zhu — Wed, 27 Mar 2024 13:08:20 +0000

In reply to Julia. Did you check the ingredients in the soy milk you used? It should only contain soy beans and water. If it contains any additives, it will interfere with the coagulation process. And if you are using the correct type of soy milk, you could try slightly increase the GDL. But it's hard to tell the exact amount without testing it out.

By: Julia

Julia — Tue, 26 Mar 2024 21:31:45 +0000

I mixed boiling store bought soy milk with GDL but it turned out too watery. Should I add more GDL?

By: Sam

Sam — Tue, 23 May 2023 04:12:44 +0000

In reply to Sam. Sorry for the gramatical mistakes. I meant to say, do you think using cornstarch and less GDL to steam the soy milk will help take away the sourness while keeping the tofu-fa texture?

By: Sam

Sam — Tue, 23 May 2023 04:09:00 +0000

Hi Maggie, I used GDL to steam the soy milk and got a slight sour taste. Do you think I using cornstarch and less GDL to steam the soy milk would help take away the sourness and keep the pudding texture?

By: Maggie Zhu

Maggie Zhu — Sat, 06 May 2023 15:56:32 +0000

In reply to Chau. It gives it a slightly more smooth and even texture.

By: Chau

Chau — Fri, 05 May 2023 22:57:10 +0000

Hi, what is the function of adding cornstarch? I’ve looked at other recipes online as well and some use cornstarch with gypsum or GDL, while others use none at all with these coagulants. So I’m just curious as to what the purpose of the cornstarch is.
Thank you!

By: Baz

Baz — Mon, 24 Apr 2023 09:06:06 +0000

Hi. I have been trying to make tofu flower for years, since I was a kid with my dad. It is always hit and miss with gypsum. I finally found some GDL at my local Asian store, made it tonight and it was perfect with the pour method. Just wanted to say thanks for the awesome recipe.. taste just like a restaurant.

By: Sm

Sm — Fri, 21 Apr 2023 21:28:12 +0000

In reply to Quincy Lee. I got the grainy texture as well, I used store bought soy milk. I was wondering if I didn't stir well enough.

By: Sam

Sam — Fri, 21 Apr 2023 21:25:29 +0000

Omg, my first time making this and I succeeded! I can’t believe how easy this was to make, it’s easier than buying it from a store. And I can make a fresh hot bowl whenever I want. It’s usually lukewarm by the time I buy it and bring it home. And then cold the day after. I’m so excited I can do this myself now. Thank you for sharing this recipe!

The only thing that scares me, is using the gypsum powder. Learning that it’s used for plaster and drywall turns me off a bit. I hope it’s ok to eat gypsum powder, cause I want to make more Toufu-fa.

By: Lochyc

Lochyc — Sat, 11 Jun 2022 11:08:57 +0000

Hi, why does th doufu fa give outs lots of water, and the texture becomes roug over time? Is there any way to top this happening if I don’t eat all a once and have some let ove?