Silken tofu in ginger syrup

Silken tofu in ginger syrup

By
From
Vietnamese Street Food
Serves
6
Photographer
Michael Fountoulakis

Sweetened tofu is usually offered by roaming vendors selling from metal drums attached like panniers to the pack-racks of their bicycles. In a clever sales strategy, they will often position themselves near schools to tempt hungry children on their way home.

Older ginger will overpower this dish, so make sure you use younger, sweeter roots.

Ingredients

Quantity Ingredient
300g sugar
4 cm knob young ginger, thinly sliced
1 mandarin, juiced
500g silken tofu
6 jasmine flowers

Method

  1. Put the sugar and 500 ml of water in a saucepan. Slowly bring to the boil, stirring until the sugar has completely dissolved. Add the ginger slices and mandarin juice, then simmer for 5 minutes.
  2. Meanwhile, cut the tofu into 5 mm thick slices. Remove the saucepan from the heat and gently lower the tofu into the ginger syrup. Add the jasmine flowers and leave for at least 15 minutes before serving to allow the tofu to absorb the flavours from the syrup.
  3. Serve the tofu and syrup in six small bowls.
Tags:
Vietnamese Street Food
Andreas
Pohl
Tracey
Lister
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again