Recipe: Tau hu nuoc duong – Silky tofu in ginger syrup

Tau hu nuoc duong / Silky tofu in ginger syrup

By Helen Le Published: December 14, 2011

  • Cook: 60 mins

  • In a saucepan, combine the brown sugar, water, salt and sliced ginger. Stir well and bring to a boil. Then reduce the heat to low and simmer for 5 minutes. When it is still hot, the syrup is a bit watery, but after cooling down or chilled, it becomes thicker.
  • The tofu mix package includes a large soya powder pack and a small coagulant powder pack. In a large saucepan, combine the soya powder and water. Use a whisk to whisk/stir vigorously until completely dissolved.
  • Bring the mixture to a boil while constantly whisking. Once it boils, reduce the heat to medium low and simmer for ~3-4 minutes. Skim off the foam.
  • In a large bowl, dissolve the coagulant powder with 2 tbsp water and tilt the bowl in a circular motion to coat the bowl with the liquid. Then pour the soya mixture to the bowl through a mesh strainer to make sure no foam or lump go into it. Cover with plastic wrap or aluminium foil and let it rest for 20 minutes or until set.
  • To serve, use a flat ladle, gently shave thin layer of the tofu pudding and slide it into a serving bowl. (Skim off and get rid of the excess soy water in the pudding if any.) Drizzle a few tablespoons of the ginger ginger syrup on top and serve.

Post By Helen Le (291 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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5 comments on “Recipe: Tau hu nuoc duong – Silky tofu in ginger syrup

Phuc Yang

I have never seen this food
on Da Nang streets. I live in Hoi An. They sell it everyday. It is a
very good sweet snack in cold afternoons. I love mashing them in the bowl then drink it 😉


This is one of my favorite things to eat for breakfast in Da Nang.  I would get so excited if I woke up early enough to catch the lady who sold it in my neighborhood, who would come by yelling “Dau Hu!”
I am curious to know how you could make this from scratch? Would you need to make soy milk and add gelatin?  Or could you start with soy milk that you get at the store and cook it and add the gelatin or pectin?  I would love to try and make this with organic soy beans since soy beans tend to be high in pesticides and are often genetically modified. 

Helen Le

Hi Stella

You can buy soy milk at the store and add gelantine. I made it once. It was ok to eat but not that  great because you can only eat it cold, and the texture is not the same as Dau Hu (it’s more like pudding). I think Tofu Mix is a better choice. I have not tried making from soy bean though.

Huong Nguyen

Chị ơi tại sao bột coagulant lại phải hoà tan riêng mà ko bỏ trực tiếp vào trong cái mixture kia như trên cái packet nó hướng dẫn vậy chị?

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