Silky Tofu Pudding with Barley & Ginger Syrup
Silken tofu dessert topped with chewy barley and warm ginger-brown sugar syrup — no cooking required, ready in 5 minutes. A light, jiggly Taiwanese classic that feels fancy but tastes like home.
- Total time
- 5 min
- Servings
- 2
- Calories
- 148
- Protein
- 8g
lightrefreshingsimpletaiwanesevegetarianvegantofusilky
Ingredients
- 14 oz (1 block) silken tofu, chilled
- ½ cup cooked barley, chilled
- 3 tbsp brown sugar
- 1 tbsp fresh ginger, minced
- ¼ cup water
Instructions
- 1
Heat water, brown sugar, and ginger in a small saucepan over medium until syrup is amber and fragrant, ~3 minutes.
- 2
Remove from heat and let syrup cool for 1 minute until no longer steaming.
- 3
Gently slide chilled tofu block into a bowl, keeping it whole and delicate.
- 4
Scatter barley over and around the tofu, then drizzle warm syrup over top.
- 5
Serve immediately while syrup is still warm and tofu is cold and jiggly.
Tools you’ll need
- small saucepan
- spoon
- bowl
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