Soak dried soybeans in water overnight or for at least 8 hours.
Drain the soaked soybeans. Add the soaked soybeans and blending water into a blender and blend until smooth.
Pour the blended mixture through a fine mesh sieve or a nut milk bag to separate the soy milk from the okara (soy pulp). Squeeze thoroughly to extract as much soy milk as possible. Discard the okara.
Pour the extracted soy milk into a large pot. Bring it to a boil over medium heat, stirring occasionally to prevent burning. Once it boils, reduce heat to low and simmer for 5-10 minutes. Skim off any foam that forms on top. Remove from heat and let it cool slightly for about 5 minutes (to around 80-90°C).
In a large serving bowl (preferably one with a lid), combine gypsum powder, cornstarch, and water (for gypsum mixture). Stir well until no lumps remain.
Immediately pour the slightly cooled hot soy milk from a height (about 30cm) into the gypsum mixture in the serving bowl. Do not stir. Cover the bowl immediately and let it sit undisturbed for 15-20 minutes until set.
While the tofu fa is setting, prepare the ginger syrup. In a small pot, combine water (for ginger syrup), brown sugar, and sliced old ginger. Bring to a boil and simmer for 5-10 minutes until the sugar dissolves and the ginger flavor is infused.
For cold tofu fa, prepare a plain syrup. In a small pot, combine water (for plain syrup) and white sugar. Bring to a boil and stir until the white sugar dissolves. Let it cool completely.
Gently scoop the delicate tofu fa into individual bowls. Serve hot with ginger syrup or chilled with plain syrup.
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