Tào Phớ Recipe (Vietnamese Tofu Pudding)

Tào phớ is a simple yet delicious Vietnamese dessert made from soy milk and gelatin, topped with ginger syrup and coconut milk.

5 from 1 vote

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Course: Dessert

Cuisine: Vietnamese

Keyword: Tào Phớ, Vietnamese Tofu Pudding

Level of Difficulty: Easy

Dietary Preference: Dairy-Free, Gluten-free, Vegetarian

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: Servings

Calories: 128kcal

Soak gelatin sheets in cold water until soft.
Place a pot on the stove and simmer the soy milk with pandan leaves. Stir continuously. Once it simmers, turn off the heat.
Squeeze the water from the softened gelatin and place it in a large bowl or mold.
Pour the hot soy milk into the bowl with the gelatin. Stir until the gelatin is completely dissolved and the mixture is smooth.
Let the mixture cool, then place it in the refrigerator for 3-4 hours until fully set.
Prepare coconut milk by heating it in a pot over low heat, stirring constantly. Cook until it thickens slightly.
Prepare the syrup by cooking palm sugar and water in a 1:1 ratio with thinly sliced ginger and pandan leaves.
Serve the pudding. Scoop the set tào phớ into bowls, add enough syrup, and top with coconut milk.

You can use powdered gelatin instead of gelatin sheets. For powdered gelatin, use about 12-15 grams per liter of soy milk.
Adjust the amount of gelatin according to your preference for firmness. Too much gelatin will make the mixture more like jelly, while too little may result in a liquid texture.
Use unsweetened soy milk for a refreshing taste.
Let the tào phớ cool completely before slicing and serving to prevent it from breaking.
Use cooled syrup and coconut milk to prevent the tào phớ from melting.
Add other toppings like tapioca pearls, jelly, or fresh fruits to enhance textures and flavors.