Quick Recipes and Easy

Soyabean Curd Recipe

Every morning, I would get out of my bed and gear myself up with jogging equitment to a nearby preserved hill for a morning jog with my girlfriend.

After jogging around the hill and coming down from it (which take me about 45 minutes), at this time, there’ll be a truck (mobile hawker) selling soyabean curd – TooFu Fa along the drive way up the hill.

I like the texture of smoothness of TooFu Fa with the sweetness of palm sugar syrup. It’s tasty and light, fantastic for breakfast or supper.

This got me thinking, how about making my own TooFu Fa? That’ll be nice. So I beg my heart out to get the below recipe from a friend who owns a chinese restaurant.

Ingredients to prepare:

3 cups soyabeans, soak for at least 6 hours.
a bunch pandan leaves
3 tbsp tapiocal/corn flour
1 tbsp gymsum powder (calcium sulphate)

Syrup:
300g palm sugar
a bunch pandan leaves

Intruction to make TooFu Fa:

Separate soaked soyabean into 3 batches, add equal amount of water and grind till fine. Squeeze out all liquid with a piece of muslin cloth into a measuring jar, mix in more water to the paste if necessary to make total 2 litters milk.

To make soyabean milk, the exactly amout of water added is not so vital. Place the milk in a large pot filling just about 1/3, add some pandan leaves. Remove foam when necessarily and bring to boil for just a few minutes. It tends to foam and overflow, so make sure the fire is low and you’re there watching the cooking process! The milk is not ready. (proceed to making syrup, serve hot with syrup or leave in fridge to cool)

To make soyabean curd. Place starch and gypsum powder into a masuring jar and mix with a cup of water, pour in 1 1/2 litters of hot soyabean milk and let stand for 10 minutes to set. set the remaining milk aside.

To make syrup, simply melt palm sugar with a small water and a bunch of pandan leaves, filter into a bowl.

To serve, simply scoop beancurd into a bowl, add a small syrup (you could add a small soyabean milk in it too). Best eaten hot.

Copyright (c) Edwin Lim
About the author:
Edwin Lim is a freelance copywriter living in Malaysia. For more article writing and marketing insights, visit his Website at webblogerz.com webblogerz.com.



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