Do Fu Hwa is a silky soft soy pudding/custard served with ginger syrup, warm or chilled. I prefer cold, which is more of a dessert, like a tofu flavored jello/custard, not so sweet tofu flan? Served warm, it’s more of a breakfast, an alternative to soy bean milk. It can only be found at tofu stores and dim sum places, maybe a few Chinese markets, but it’s worth the search. It’s sometimes packaged like this:
Lon doesn’t like this stuff (he doesn’t like soft or silken tofu) but I love it! It’s even healthy: high in protein, low in fat, as little or as much syrup as you put on it. Yum Yum!
My mom loves this stuff. She found an organic soy provider that makes this dessert and sells it at the Ferry Building. I never knew the name…so thank you,
MM..I haven’t had tofu fa in a longgg time! Where’d you get yours from? I know there’s a tofu store on Mott street across from those tea houses, I’m always meaning to stop by but I’m hardly in chinatown unless I’m going to the butcher but that’s on the other side.
We have a place that we go to for soy/tofu pudding. But, there’s even one in a mall in Richmond, BC. Easy to find here, luckily.
I like soy pudding, but don’t like silken tofu in dishes. Is that weird? Haha.
Manger la ville, wow, I haven’t found an organic source for this yet. Is the Ferry building in SF?
Wonders, this one is from Kwong Hop Inc (which I will post about today) in Elmhurst.
TS, hmm, that is weird. It’s so similar. Do you eat the do fu hwa cold? maybe it’s the temperature.