This week’s Fearless Friday treat is a little different — it’s often eaten as a dessert! Super Chef Yessy Roman used to make this for her son, who had digestive difficulties as a child. Food Service Director Laura Reynolds-Gorsuch thinks Super Chef was infringing on her dessert territory, and she felt a little fearful going in, but she and four intrepid students gave it a try. Watch the video to see their reactions!
Recipe: Tau Foo Fah (Soybean Pudding)
- 14 oz firm tofu, drained and cut into small bite-size pieces
- 2 cups of water
- 2+1/2 Tablespoons brown sugar
- 8 oz soy milk
- 1 small piece of ginger, cut and peeled in to 4 smaller pieces
- 1/2 teaspoon of vanilla extract
- zest of 1 whole lime
- cornstarch slurry
- For each cup of liquid you want to thicken, start with 1 Tablespoon corn starch in a small bowl. Add an equal amount of cold liquid. Stir until a smooth paste forms.
- In a small pan, mix soy milk, water, brown sugar, and pieces of ginger. Simmer on medium heat for 10 minutes or until almost boiling, then remove from heat, letting cool for five minutes.
- Mix slurry, aext, and vanilla extract, and mix it with the soy milk mixture.
- Put tofu in a bowl, and pour soy milk/slurry mixture over it.
- Let chill before serving.
- To serve, scoop a small amount onto a plate or bowl. Optionally use a torch to caramelize the brown sugar, and sprinkle any leftover zest for garnish.