I love tofu but before this dish, I have never had it as a dessert before. Usually, tofu is served a s a side dish or as a side or as part of the main course, especially in vegetarian curries. Silken tofu is made by setting the steamed white soybean slurry without pressing out the whey. The result is a very delicate tofu that is wobbly, soft and very creamy.
According to Naomi, this dish is served by a street vendor from a small cart at night near the Post Office in Chaing Mai.
I loved this dessert for its simplicity and unique flavour. The soft tofu comes alive with the sweet ginger syrup. The creaminess of the tofu is a key characteristic, so make sure you get the best quality tofu you can find.
This was the first cookbook I bought by Naomi Daguid, and was immediately transported to wonderful meals at small tables across Thailand, Vietnam, Laos and Cambodia. A wonderful collection of recipes in a beautiful, coffee-table cookbook, mine stays in the kitchen! There are tons of recipes to explore and lots of anecdotes and stories to tie the cuisine to the land and culture. One of my favourite cookbooks!
For more wonderful recipes from this cookbook, click here.
Ingredients:
1 1/4 cups water
1/2 cup sugar
1 heaping tablespoon of ginger paste or minced ginger
1 1/4 lb silken tofu
Mint, to garnish
Add the water, sugar, and ginger to a small saucepan and bring to a boil. Simmer gently for 25-30 minutes till you have a lightly coloured syrup. Strain the syrup to get rid of any fibres. Set aside to cool.
To serve, add 2-3 scoops of the silken tofu to a small bowl Drizzle with the syrup and garnish with mint leaves if desired.