Tofu Fa
Tofu Fa is a Chinese classic whose sublime simplicity is hard to describe: The sweet version, my favorite, is a delicate, custardy tofu drizzled with ginger-sugar syrup. If that sounds bland or boring, stay with me—you haven’t tried my grandmother’s.
Welcome to Grandma’s Notebook, a series unearthing the hand-written recipes of Mary Woo, the late grandmother of fashion designer Peter Som. Follow along as we dive into 20 years of recipes that trace her Chinese American immigrant experience. Along the way, we’ll discover hidden family secrets, new and enticing flavors, and priceless hand-me-down dishes that deserve a second life in your kitchen.
It all started with a small, spiral-bound notebook—crinkled, smudged, and dog-eared, its ruled pages fading to ecru at the edges. On those mothball-scented pages? Twenty years of recipes, each one dated, starting in 1960 and ending in 1980. Soy sauce duck, tofu fa, enchiladas, oxtail stew. A life’s worth of recipes, meticulously hand written in Chinese or English—or a little of both.
Serves 6
INGREDIENTS
For the tofu
4 cups unsweetened soy milk, divided 3 Tbsp. sugar
2 Tbsp. gelatin powder
For the syrup
1⁄3 cup rock sugar
2 Tbsp. dark brown sugar
11⁄2-in. piece of ginger, thinly sliced
METHOD
Make the tofu. In a small pot, add 1 cup of the soy milk, the sugar, and gelatin and let sit for 1 minute, then whisk to combine. Turn the heat to low and cook, whisking continuously, until the milk comes to a low simmer, 2–3 minutes. Remove from heat and thoroughly whisk in the remaining soy milk for about 4-5 minutes.
Set a fine mesh strainer over a medium bowl, then slowly strain the soy milk mixture, discarding any solids. Use a spoon to skim any remaining bubbles on the surface. Cover tightly with plastic wrap and refrigerate for at least 5 hours, or up to 24.
Make the syrup. To a small pot set over medium heat, add the rock sugar, dark brown sugar, ginger, and 2 cups of water. Bring to a boil, then turn the heat to low and cook, stirring continuously, until thickened slightly, 5-6 minutes. Set aside to cool completely, then strain to remove the ginger.
To serve, scoop the chilled tofu into bowls, then drizzle each with 1–2 tablespoons of the syrup.