Making Tau Fu Fa with Glucono delta-lactone (GDL) is easy. This is a simple recipe, as long as you follow the instructions to make your own soy milk, the Tau Fu Fa will turn out smooth and silky at the first attempt.

Glucono delta-lactone (GDL) is a weak acid with sour taste when dissolved in water, about 1/3 of sourness of citric acid. It is often used as coagulant for making Tau Fu Fa and Silken Tofu, it is usually available at bakery supplies shops.

GDL solidified protein in soy milk, to make a perfect Tau Fu Fa, thickness of soy milk is important, coagulation won’t be enough if the soy milk is too diluted. Homemade soy milk is recommended for this recipe, store-bought soy milk often has additives to improve the taste, it is usually not thick enough to solidify perfectly.

CHINESE VERSION: 香滑热豆腐花 (葡萄糖酸內酯GDL版,无石膏)


Smooth Hot Tau Fu Fa (with GDL, No Gypsum Powder) | MyKitchen101en

Ingredients for Tau Fu Fa:

Ingredients for ginger brown sugar syrup:

  • 90 g hot water
  • 1 tsp ginger juice
  • 120 g dark brown sugar
  • 30 g white sugar
  • 1 pc pandan leaf

Preparing Tau Fu Fa:

1 Mix together plain water and GDL in a heat-resistant container.


2 Pour in hot unsweetened soy milk, mix well.

3 Set aside for 8-10 minutes until set. (Reminder: The temperature for soy milk in this video is about 80°C, it takes about 8-10 minutes to coagulate into one smooth block. The temperature doesn’t need to be that accurate, if the temperature is lower, it will take longer time to solidify.)

4 After 10 minutes, the Tau Fu Fa has set.


5 Serve warm with ginger brown sugar syrup.

Preparing for ginger brown sugar syrup:

1 Combine all ingredients for ginger brown sugar syrup in a saucepan, cook over medium heat, stir until sugar has melted. Strain brown sugar syrup through a sieve.