Mike usually goes to Sunnybank to buy tau fu fah, but today we made some with supermarket silken tofu. Woo hoo!

I used rock sugar, water and ginger to make the syrup. I put several big lumps into the pot and covered it with hot water. Then added slices of ginger. The water was still pale so I added in a few more rocks of the sugar. Plus a pinch of salt. It wasn’t thick like syrup but tasted good.

I steamed the silken tofu, then spooned it into Chinese bowls. Poured syrup over them and voilà, homemade tau fu fah.

Loads of syrup left over. I’ve put it in the fridge and we can make more tomorrow.

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