Blackberry, Mulberry, and Rose Geranium Dou Hua (Sweet Silken Tofu)
Source: Brandon Jew, Mister Jiu's
Recipe Type: Desserts | Seasons: Spring, Summer
This recipe was demonstrated in the Foodwise Classroom on May 2, 2026.
Serves 3
INGREDIENTS
Hodo Fresh Silken Tofu
10 ounces soy milk
6.5 grams calcium sulfate
1 tablespoon water
Yerena and Frog Hollow Berries
½ ounce blackberries
½ ounce mulberries
½ cup sugar
Chinese rose wine (can substitute baijiu or elderflower liquor)
½ ounce red bean (cooked)
McGinnis Ranch Rose Geranium Syrup
5 grams fresh rose geranium
100 grams water
20 grams sugar
PREPARATION
- To make the silken tofu: Heat up soy milk to 140°F.
- Create a slurry with calcium and water in a pint.
- Measure out 10 ounces of soy milk.
- Add it into the slurry while swirling the pint to combine them.
- Split them into 3 portions or serve 1 large portion.
- To make the berries: Cut the berries in half lengthwise.
- Macerate the berries with the sugar, Chinese rose wine, and cooked red beans. Leave for 20 minutes and mix intermittently.
- To make the syrup: Bring the rose geranium, water, and surgar to a boil, then let come to room temperature.
- To assemble: Top the tofu with the berries and syrup.
