This a dessert of Chinese origin. It is wonderful if you have a cough or cold because the heat of the ginger makes your head clear, without tasting like medicine. This dessert is unique because the sweetness plays against the heat of the ginger juice.
2 Servings
| 3 | cups | water | |
| 1 | package | tofu - soft silken | |
| 1 | piece | ginger, crushed | |
| 1/3 | cup | brown sugar | |
| | fried Chinese dough | Optional |
Tips and substitutions
The longer you let it simmer, the stronger it gets. I sometimes keep it on the stove for a couple days.
Use a piece of ginger, about 2 inches long or more. Add more ginger if you like its spicy hot. Smash the ginger with the flat part of your knife or use meat tenderizer. Boil the ginger, water and sugar for at least 10 minutes. The longer you boil, the spicier it gets.
Spoon 5-7 pieces of the soft tofu into a bowl. Add ginger sauce. Serve hot.
In Thailand, Tau Huay is topped with small crunchy fried Chinese dough. You can find Chinese dough here in Chinese groceries. However, I usually don't include it for various reasons. One is that I don't have to go to an oriental grocery for this dessert. Two, it is oily. But this can be overcome by baking it until it is crispy and setting the pieces on paper towel to remove excess oil. If you decide to include the fried dough, just bake it and cut them up into small pieces.
