Tau Hu Nuoc Duong is silken tofu with ginger syrup.
Also known as tau hu hoa or tao pho, đau hu, tau hu, it is the Vietnamese version of the Chinese Douhua; in Southeast Asia, douhua is almost always a dessert with different toppings.
In Vietnam, it varies according to the regions:
• Northern region: served with jasmine sugar water. Enjoyed hot in winter and cold with ice in summer.
• Central region: with ginger and sugar. The Douhua pieces are usually shapeless due to their softness. This is the recipe that follows.
• Southern region: served hot with lychee and coconut water. Ginger is optional. The pieces are more solid than those from the North and the Center.
In Vietnam, this dessert is commonly sold as street food.
Vietnamese women carry two large baskets on opposite ends of a pole over their shoulders and shout the name of the dish as they make their way through the narrow alleys of the neighborhood.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 2 Minutes
- Portions: 2 people
- Cooking methods: Boiling
- Cuisine: Vietnamese
- Seasonality: All seasons
Ingredients
- 8.5 oz silken tofu
- 3/8 cup sugar
- 1/2 cup water
- 1 oz fresh ginger
- 1 pinch salt
Steps
For the syrup: combine the sugar, water, salt, and sliced ginger.
After boiling, wait 5 minutes and then turn off.
Allow to cool, remove the ginger pieces.
Pour the syrup over the tofu.
FAQ (Frequently Asked Questions)
What type of tofu is best suited for Tau Hu Nuoc Duong?
Silken tofu, or silk tofu, with a soft and creamy texture. In addition to delicious sweets and desserts, it is also ideal as a base for preparing sauces and savory baked goods.
