Douhua: How to Make Chinese Tofu Pudding

Douhua is the doufuhua’s brief form, and it’s a very smooth substance called Chinese tofu pudding to have for a nice snack. This is a great Chinese recipe for beginners.

It’s also called Chinese Tofu Pudding and can be enjoyed in multiple forms. It is also known as tofu pudding and pudding soybean.

Tofu or doufu is believed to have originated during the Western Han Dynasty in ancient China. Based on their own tastes, Chinese people created and enriched tofu recipes, such as mapo tofu, stinky tofu, pickled tofu, steamed tofu, and uncongealed tofu pudding, etc.


  • Author: Romae Chanice Marquez
  • Recipe Category: Snack
  • Cuisine: Chinese

Today, there are several variations of Chinese Tofu Pudding, even in China. The whole preparation and cooking time is around 30 minutes. This recipe is suitable for at least five people.

Chinese Tofu Pudding

Chinese Tofu Pudding is created in several variations and modifications all around the world. Photo credits to:

Chinese Tofu Pudding Ingredients

  • 6 cups of homemade soy milk
  • 2 teaspoons of gypsum
  • 2 teaspoons of cornstarch or potato starch
  • 1/3 cup of water
  • 1 piece of fresh ginger, peeled and pounded (2-inch)
  • 8 oz of rock sugar
  • 1 cup of water
  • 1 screwpine, pandan leaf, knotted

Chinese Tofu Pudding Instructions

Step 1: Make the syrup by cooking the ingredients into a thicker consistency until the syrup is reduced. If both syrups are made, decrease the quantity by half.

Step 2: Mix the gypsum, starch, and water in a bucket. Stir well to mix. Bring the soy milk to a boil. Skim off the foam/bubbles once it boils. Switch off the heat.

Step 3: Remove the combination of gypsum and add to a large pot. Pour the soy milk in the bowl, approximately 1 foot above the pan. This will ensure the proper distribution of the gypsum blend in soy milk. Do not stir.

Step 4: Use a kitchen towel to cover the pot and then the lid. Let pudding tofu set for approximately 1 hour. Use a shallow spoon to scrape into a serving bowl some of the tofu pudding. Add some syrup and serve as soon as possible.

Chinese Tofu Pudding Additional Information

  • Per serving has 507 calories, Fat 4g, Sodium 195mg, Potassium 332mg, and Carbohydrates 112g.
  • The English term “tofu” comes from Japanese tōfu, borrowed from the original Chinese equivalent that means “curdled” or “fermented”.
  • In Northern China, they consume this dish with soy sauce. Locals in Beijing generally eat dufunao with eggs or youtiao (fried dough sticks) for breakfast. In the morning, you can find Doufunao at breakfast stands along the roads. Other times, it’s challenging to locate it outside a restaurant.

About Chinese Tofu Pudding Recipe

Douhua in Sichuan cuisine is often produced without sugar at all. It’s served by a carrying pole or bicycle suppliers with several condiments such as chilli oil, soy sauce, Sichuan pepper, scallions, and nuts, and it’s sometimes consumed along with white rice, as well.

Tofu is comparable to dairy cheese manufacturing by coagulating dairy milk to form curds and pressing and aging curds to form cheese. Cleaning, soaking, and grinding beans in water, as well as filtering, boiling, coagulation, and pressing are typical tofu production processes.


The use of tofu is well-known all over the world. Today, there are many variations of the Chinese Tofu Pudding that still exist across all countries in Asia. For more international recipes, click here.

Featured Image: @sumiaohunan / Instagram, @hungryintaipei / Instagram