Tofu pudding

Tofu Pudding with apple vinegar-tàu hũ nước đường

Required ingredient

1 cup or 250 ml of soy milk (I make my own soy milk).

1 tablespoon or 15 ml of water

1 tablespoon or 15 ml of apple vinegar

1 tablespoon or 15 ml of tapioca powder

I love the combination of sour vinegar and sweet syrup versus regular flavor. Hope you enjoy it too.

Tofu pudding with Nigari and vinegar

1 cup or 250 ml of soy milk

1 tablespoon or 30 ml of water (more of tapioca texture and solid)*

Or 2 tablespoon of water (more soybean's texture and softer)*

1/4 teaspoon or 1.23 ml of nigari

1 1/2 tablespoon or 15 ml of tapioca powder or flour if you can find the powder tapioca.

*You can also reduce 2 tablespoon of water to 1 tablespoon. The tofu pudding will

have a firmer consistency. If you don't want the sour flavor, you can add another

1/4 teaspoon of nigari.

Instruction

Follow similar instructions from my podcast.

Things to know:

- If you want less bubbles, pure the soy milk in at once and gently. However, you get an even blend of mixing if you move

your hand up and down.

-Soymilk from dried soybeans is thicker than in a supermarket. Unless, you buy it at a market that specializing in soy foods.

-Brown syrup doesn't have to have a thick consistency. It can be liquidly, but it has a better flavor if you make it thicker.

Most of the time, I reduce the temperature and let the syrup simmers for 30 to 40 minutes. By the time the syrup

cools down, the tofu pudding will sit there for an hour before I pour in the syrup.

-Whether you eat meat or vegetables, there are always some chemical substances go into them, since we mass produced

verything. Try to grow your own vegetables, fruit, and herbs to minimize some of these toxic chemicals in your body.

Remember to check out my next podcast for block tofu with apple cider vinegar.