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Aug 9, 2006 11:48 PM

Question about tofu fa (the dessert)

A couple weeks ago my eyes were bigger than my stomach and I bought a quart size container of tofu from a tofu/banh mi takeout place. I think what I bought was "tofu fa" (or "taho" as it's called in the Philippines). I was given ginger sugar syrup in a separate tub. I put both in the fridge at work and forgot all about it until today. It still smells ok (like fresh soybean milk, yum). Is it still ok to eat?

I don't want to eat all that sugar so I was thinking of tossing the ginger syrup, and using the tofu in cooking. Is what I bought pure tofu, or does it have other "stuff" like cornstarch, potato starch etc? Thing is, I don't know if what I bought was pure fresh tofu or tofu fa.

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  1. I don't believe that you can use the tofu in "tofu fa" the same as you would a normal block of silken tofu. I think the tofu in tofu fa is made more silken and softer, making it more difficult to cook with. The tofu in "tofu fa" likely has more of the gypsum (or whatever chemical is used) in it to give it that silkier texture. You could probably blend it up and make a smoothie out of it but if you tried to stir fry with it, it'd probably fall apart

    1. peachblossom is right. You could try to gently press liquid out of it by putting a plate over it, but putting it in a smoothie is much easier and very delicious.

      1. Ok, it had gone bad (I tasted a tiny bit & it was sour). So I tossed it. But next time I'll try it in a smoothie. Thanks for that idea!

        1 Reply
        1. re: Alice Patis

          Tofu fa does go bad pretty quickly. If you're buying tofu just for smoothie purposes, just get silken tofu. It's cheaper than tofu fa and works very well.

        2. Yes, tofu fa has gypsum AND starch in it to keep it firm so it's really hard to squeeze out the extra water like you could with normal tofu.

          One way I eat tofu fa is by serving it warm with sweetened black sesame powder. If you're watching your sugar intake, you can mix the sesame powder with sugar substitute (i prefer stevia since it's natural).

          1. Oooh, sweetened black sesame powder, that intrigues me. Is it like the salted ground sesame (muoi me) that is used in vietnamese sticky rice dishes, but sweetened instead of salted, and black instead of regular sesame? i.e. can I make it myself by grinding or pounding black sesame seeds and adding sweetener?(I use stevia also)

            1 Reply
            1. re: Alice Patis

              I'm lazy :) I buy the pre-ground black sesame powder from Asian markets, and they're usually in the same section as the pearl milk tea powders. I'm sure you can grind your own, though!