SILKEN TOFU CURDS WITH GINGER SYRUP

This dessert evolved out of the fact that i loved the marinated strawberry dish so much that，after the season had ended，I had to find a way to keep it on the menu without the strawberries.What i ended up with is actually a very nice take on the Chinese staple of silken tofu curds in sugar syrup

Serves 5

INGREDIENTS

For the tofu curds

40ml water

1 teaspoon gypsum powder

1 teaspoon cornflour

750ml soya milk（you can buy a variety specifically designed for making tofu）

For the ginger syrup

110g rock sugar

2 slices of peeled fresh root ginger

125ml water

Star Anise Strawberries Marinated in Red Wine，to serve（optional）

1.For the tofu curds，in a bowl with a lid to fit，mix the water with the gypsum powder and cornflour

2.Heat the soya milk in a saucepan to 80 C exactly，then hold the pan 1 metre above the bowlcontaining the cornflour mixture and pour it over.Make sure that you do not stir the mixture

3.Cover the bowl with a sheet of kitchen

paper and then the lid，and leave to rest at room

temperature for 1 hour until set

4.Meanwhile，for the ginger syrup，place all the ingredients in a saucepan and bring to the boil stirring until the sugar has dissolved.Continue boiling for 30-45 seconds until it reaches your desired sweetness

5.Leave the ginger syrup to cool，then strain out the ginger

6.To serve，spoon the tofu curds into serving bowls，drizzle over the ginger syrup and serve with the marinated strawberries if in season

CHEFS TIP

When the covered soya milk mixture is resting，be careful not to agitate the container，as this will cause theliquid to move and result in cracks in your tofu

hancheng

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