Soy Milk Soft Tofu Pudding | IDDSI Level 3 Dairy-Free Traditional Dessert

IDDSI Level 3 (Liquidised) | 30 minutes | Easy

Tofu pudding (豆腐花, dòufu huā) is one of Hong Kong and Cantonese cuisine’s most beloved traditional desserts — whole soy milk gently set with a coagulant to produce a silky, soft curd, traditionally served with ginger syrup or sugar water. By reducing the amount of coagulant and keeping the texture at a slow-flowing liquidised consistency, this recipe produces an IDDSI Level 3-compliant version that retains the delicate soy flavour of traditional tofu pudding without any dairy ingredients. It is especially suitable for people with cow’s milk protein allergy, lactose intolerance, or dysphagia requiring Level 3 texture.

Ingredients (serves 2–3)

• Unsweetened whole soy milk (not soy drink — choose full-bean soy milk) 500ml
• Arrowroot powder (葛粉) 2 tsp (dissolved in 3 tbsp cold soy milk, for light setting)
• Caster sugar or rock sugar 30–40g (to taste)
• Salt 1 pinch

Ginger syrup (accompaniment):

• Old ginger 30g (bruised)
• Water 300ml
• Slab sugar or rock sugar 60g

Method

Ginger syrup:

1. Bruise the ginger and place in a small pot with water and sugar. Bring to a boil over medium heat, then simmer for 10 minutes until the sugar is fully dissolved
2. Strain the ginger syrup through a fine-mesh sieve to remove all ginger fibres and solids. Set aside — the syrup must be completely clear with no particles

Tofu pudding base:

1. Dissolve arrowroot powder in 3 tbsp cold soy milk until completely smooth. Set aside
2. Combine remaining soy milk with sugar and salt in a pot. Heat over medium heat to approximately 70°C (just below boiling), stirring constantly to prevent scorching
3. Slowly pour the arrowroot mixture into the hot soy milk while stirring continuously to ensure no lumps form
4. Continue to heat and stir over low heat for 3–4 minutes until the soy milk has thickened slightly — it should be thicker than plain soy milk but still pourable and flowing
5. Pour into a serving bowl or container. Allow to cool slightly, then loosely cover and cool to room temperature or refrigerate for 15–20 minutes
6. To serve, gently scoop into individual bowls and drizzle with the strained ginger syrup

Texture Test

IDDSI Level 3 (Liquidised) confirmation: Using a syringe test, 10ml should yield less than 1ml outflow in 10 seconds. Scooped with a spoon, the tofu pudding should flow slowly as a soft liquid — it should NOT form a self-supporting solid shape. The ginger syrup must be completely strained of all ginger fibre particles.

Important: If too much arrowroot is used and the tofu pudding fully sets into a solid (fork test positive), it becomes IDDSI Level 4 and is not safe for Level 3 users. Reduce arrowroot quantity and remake if needed.

Safety Notes

⚠️ Control the setting level — The amount of arrowroot determines the final texture. Too much (over 4 tsp) will set the tofu pudding into a solid IDDSI Level 4 consistency. Always use a syringe test to verify the texture before serving.

⚠️ Strain the ginger syrup — Even fine ginger fibres can pose an aspiration risk. Strain through a fine-mesh sieve carefully to ensure the syrup is completely particle-free before serving.

⚠️ Soy allergy — This recipe’s primary ingredient is soy milk. It is not suitable for people with soy allergy. Always confirm the individual’s allergy status before serving.

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Key Cantonese pantry ingredients: East Asian grocers including Wing Yip (UK), H Mart (US/CA), T&T (CA), and Sheng Siong (Singapore) cover most items in this recipe.

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Nutrition Notes

Per serving (approx. 200ml): approximately 140 kcal, 8g protein, 18g carbohydrate, 4g fat. Soy milk is an excellent source of plant-based protein, containing all 9 essential amino acids — important for maintaining muscle mass in elderly individuals at risk of sarcopenia. Free from lactose and cow’s milk protein, and naturally gluten-free (confirm arrowroot powder is not cross-contaminated).

Cultural Context

Tofu pudding is a quintessential Hong Kong street dessert — in earlier decades, vendors would push carts through the streets and markets, ladling fresh tofu pudding on demand. It is inherently dairy-free, rooted in Hong Kong’s soy-based food culture. Adapting it to IDDSI Level 3 liquidised standards means that elderly people with dysphagia can continue to enjoy this deeply familiar taste of Hong Kong — a small but meaningful act of dignity through food.