Soy milk is set with vinegar into a silky tofu consistency to make the douhua of Chinese breakfast tables. Free of nuts, this recipe offers a low-carb breakfast option.
Heat the soy milk for 10 minutes until small bubbles appear; do not let it boil.
Put the vinegar in a bowl and quickly pour the hot soy milk over it.
Let the bowl sit undisturbed for 15 minutes; this step lets the curd set.
Gently warm the brown sugar syrup and mix in the grated ginger.
Spoon the set douhua into bowls, drizzle the syrup over it and serve.
Do not let the soy milk boil, or it will not set properly. Allergens: contains soy.
Food-grade gypsum powder can be used instead of vinegar; the douhua's texture will come out a touch softer.
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