Comments on: Douhua - Tofu Pudding

By: Elaine

Elaine — Sat, 25 Sep 2021 12:57:18 +0000

In reply to Qi. Not suggested, it gives a slightly sour taste.

By: Qi

Qi — Sun, 19 Sep 2021 04:21:50 +0000

Hi I love your tofu recipe. Was wondering if it’s possible to make Dou hua with rice vinegar?

By: Elaine

Elaine — Sun, 23 May 2021 00:09:44 +0000

In reply to Heidi. Douhua must be eaten within 12 hours.

By: Heidi

Heidi — Thu, 20 May 2021 10:11:28 +0000

Thank you for the recipe!
I really love soy and tofu, and this makes my mouth happy 🙂
How time can I store Douhua in the fridge?

By: Elaine

Elaine — Thu, 29 Apr 2021 00:27:25 +0000

In reply to Eleanor Yeo. Thank you, Eleanor. I love both the savory and sweet version. But the hot version is the food I ate from childhood.

By: Eleanor Yeo

Eleanor Yeo — Sun, 21 Mar 2021 11:50:05 +0000

Wow, simply amazing. Thank you so much. I grew up eating the sweet version only. I recently found a shop selling the savoury Sichuan version. Tastes pretty amazing. I will try to get GDL in Australia. Love the video by the way.

By: Elaine

Elaine — Fri, 08 Jan 2021 00:41:32 +0000

In reply to Jody. Jody, It might be caused by different brand. Follow the instructions on the package. I will update this as a reminder.

By: Jody

Jody — Sat, 12 Dec 2020 20:59:22 +0000

In your instructions under the pictures, you write "Whisk GDL with 1 tablespoon of water in a small bow." The GDL will not dissolve in just 1 tablespoon of water. This really confused me since this is the first time I'm making this. I wound up using 1/2 tsp (as I saw in some Amazon reviews of the GDL), but it wasn't enough to coagulate. I added another 1 tsp (total 1.5 tsp), thought about it some more and was going to add another 1.5 tsp to make the 1 Tblsp, but it already started to coagulate. It is a bit too soft though. Anyway, I just wanted to clarify -- you need to use more like 3-4 Tblsp of water to dissolve the GDL in. Here is the GDL I bought: https://www.amazon.com/Soymerica-Tofu-Coagulant-Premium-Glucono/dp/B076C4N2SL/ref=sr_1_2?dchild=1&keywords=gdl&qid=1607802605&sr=8-2#customerReviews

By: Elaine

Elaine — Mon, 03 Aug 2020 00:36:19 +0000

In reply to Paula. Haha, That's a really interesting. It is our traditional way to strain the soy milk before cooking because too many pulp inside the soy milk may cause burnt bottom when heating. And yes, finger is another reason.