So, I did a little food science experiment with tofu and lavender. I like various types of soy products as an alternate to traditional cow milk. I think soy milk is one of the most awesome discoveries of China because of how easy it is to grow and the health benefits of it.
As technology advances, it’s easier than before to make soy milk at home. I got this soy milk machine (see below for product image) from my in-laws, and I never need to buy soy milk from a store ever again. All I have to do is put soy beans and water in the machine, then strain, sweeten and serve!
In this recipe, I took a step further and made tofu pudding with it, it’s not exactly the same as the traditional “dou fu fa” because I used agar agar as a coagulant instead of gypsum powder. Agar agar is easier to find and is more natural.
Of course, the highlight of this recipe is the lavender caviar. It’s very fun to make but you need to plan a night ahead because the oil needs to be refrigerated overnight. Lavender syrup, oil, and simple supplies are what you need and they should be easy to find in any regular grocery store. You can do this with any strong flavor liquid, sweet or savory. I recently learned that there’s a term for this process called spherification.
Now let the experiment begin!
Tofu Pudding With Lavender Caviar Recipe
|Tofu Pudding Ingredients||Lavender Caviar Ingredients|
|2/3 cup Soy Bean
6 cup water
1/2 cup granulated sugar
1 bag (4g) agar agar powder
|3/4 cup lavender syrup
1 bag (2g) agar agar powder
2 cup canola oil
3 cup water
1 bag ice cube
pinch of salt
1) Add water and dry soy bean in soy milk maker and run the soy milk maker as directed by the machine manual.
2) Strain soy milk and heat it in a sauce pan. Stir in sugar and allow it to heat for 2-3 minutes, then set aside.
3) Dissolve agar agar powder in 3 tablespoons room temperature water.
4) Whisk agar agar solution in 2 cups hot soy milk, and stir thoroughly. Pour the mixture in desired container. Let it cool down for 30 minutes before refrigerating it overnight or at least 6 hours..
Note: the rest of the soy milk can be chilled and serve directly.
Lavender Caviar (adapted from sprinklebakes)