Keto Silken Tofu Pudding
Silken tofu pudding is what I have been enjoying since I was a kid. It’s a popular dessert in Vietnamese cuisine made from soy milk, nigari or gypsum (a coagulant), ginger, and brown sugar. To enjoy it even when I’m on a keto diet, I have adjusted the recipe a bit to create a keto silken tofu pudding version. Let’s try it!
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Traditional Silken Tofu and Its Difference from Tofu
The process of making tofu and traditional silken tofu is quite similar. Freshly cooked soy milk (made from soybeans) is heated and then mixed with glucono delta-lactone (nigari) or gypsum to coagulate. If the tofu curd is left undisturbed and not broken apart, it forms silken tofu. However, if the tofu curd is pressed into a mold, it becomes tofu.
One key difference between the methods for making silken tofu and traditional tofu lies in the choice of coagulant. For silken tofu, only nigari or gypsum can be used, whereas for tofu, in addition to nigari and gypsum, lemon juice or vinegar can also be used. This is because silken tofu is often enjoyed directly, and the sourness from lemon juice or vinegar would affect its flavor, making it less enjoyable.
How Keto Silken Tofu Pudding is Made
In this keto silken tofu pudding version, I’ve made a few adjustments compared to the traditional recipe. Traditional silken tofu pudding requires fresh soy milk with no additives or flavorings, which means you need to prepare the soy milk at home, adding extra steps. To make the process faster, gelatin can be used to set the soy milk. With gelatin, you can use any store-bought soy milk available in supermarkets.
Additionally, a sweet syrup is essential to pair with the smooth silken tofu pudding. My favorite is ginger syrup made from ginger and caramel. To suit the keto diet, I replace regular caramel with monk fruit drink, which has a golden brown color and sweetness similar to caramel. Alternatively, you can make syrup with keto-friendly sweeteners, but the syrup will have an ivory color instead of golden brown.
With the gelatin-based version of silken tofu pudding, it can only be served cold because the pudding will melt at high temperatures. It’s different from traditional silken tofu pudding which can be served either hot or cold. In term of texture, gelatin-based silken tofu is even smoother and softer! However, it’s not a vegan dessert like the traditional silken tofu.
Keto Silken Tofu Pudding Recipe
Here’s the recipe for keto silken tofu pudding:
- 500 ml soy milk (approximately 17 fl oz)
- 6 grams gelatin leaves (3 leaves or approximately 0.21 oz)
- 30 g ginger (approximately 1 oz)
- 200 ml monk fruit drink (approximately 6.8 fl oz) or 30 g keto-friendly sweetener (approximately 1 oz) and 200 ml water (6.8 fl oz)
The ingredients for keto silken tofu pudding are simple, and you can use any type of soy milk available on the market. For monk fruit drink, just 1/10 of a monk fruit is enough to make 200 ml since it’s very sweet. For extra flavor, you can use monk fruit tea brewed with herbs like chamomile or pandan leaves. For a simpler option, dissolve the desired amount of keto-friendly sweetener in water.
How to Make Keto Silken Tofu Pudding
Follow these steps to prepare the pudding:
Step 1. Cooking the Soy Milk
- Soak the gelatin in water for 10 minutes to soften it.
- Heat the soy milk on the stove until it begins to simmer, then turn off the heat. Add the softened gelatin and stir until it’s completely dissolved.
- Strain the milk to remove any residues or undissolved gelatin pieces. Pour the milk into a bowl or large container and chill in the refrigerator for at least 4 hours.
Step 2. Making Ginger Syrup
- Peel and thinly slice the ginger. If using monk fruit, prepare the monk fruit drink by crushing the monk fruit and boiling it in water. After boiling, remove the monk fruit pieces, then add the ginger and continue boiling to release its flavor. Simmer for about 5–7 minutes, then turn off the heat. You can find detailed instructions for making monk fruit drink here.
- If using keto sweeteners, combine the sweetener, ginger, and water in a pot, then boil the mixture. Store the syrup in the refrigerator once cooled.
Step 3. Serving
- Use a spoon to cut the silken tofu pudding into pieces and transfer them to a bowl or cup. Drizzle ginger syrup on top and serve chilled.
Done! Enjoy this refreshing & nutritious keto silken tofu pudding!
Keto Silken Tofu Pudding
Ingredients
- 500 ml soy milk ~17 fl oz
- 6 grams gelatin leaves 3 leaves or ~0.21 oz
- 30 g ginger ~1 oz
- 200 ml monk fruit drink (6.8 fl oz) 30g (~1 oz) keto-friendly sweetener and 200 ml water (~6.8 fl oz)
Instructions
Step 1. Cooking the Soy Milk
- Soak the gelatin in water for 10 minutes to soften it.
- Heat the soy milk on the stove until it begins to simmer, then turn off the heat. Add the softened gelatin and stir until it’s completely dissolved.
- Strain the milk to remove any residues or undissolved gelatin pieces. Pour the milk into a bowl or large container and chill in the refrigerator for at least 4 hours.
Step 2. Making Ginger Syrup
- Peel and thinly slice the ginger. If using monk fruit, prepare the monk fruit drink by crushing the monk fruit and boiling it in water. After boiling, remove the monk fruit pieces, then add the ginger and continue boiling to release its flavor. Simmer for about 5–7 minutes, then turn off the heat. You can find detailed instructions for making monk fruit drink here.
- If using keto sweeteners, combine the sweetener, ginger, and water in a pot, then boil the mixture. Store the syrup in the refrigerator once cooled.
Step 3. Serving
- Use a spoon to cut the silken tofu pudding into pieces and transfer them to a bowl or cup. Drizzle ginger syrup on top and serve chilled.
Nutrition
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