Instant Pot Tofu Pudding Experiment
For over 2 months, we’ve experimented using different thickening agents; different brands of Agar Agar Powder; different Agar Agar Powder: Soy Milk Ratios; adding Agar Agar Powder at different steps of the process to find the perfect flavor & texture.
Not too solid (jello-like), nor too liquidy; not too watery and bland.
Traditionally, Gypsum Powder 石膏粉 is the most commonly used thickening agent for making Tofu Pudding.
As the field of culinary progress, more chefs begin to explore using other thickening agents such as Gelatin or Agar Agar Powder.
Since different thickening agents have different gelling abilities, the final Tofu Pudding will vary in textures & mouthfeel.
We fell in love with using Agar Agar Powder to make Tofu Pudding. When the right amount is used, it creates this unbeatable melt-in-the-mouth satisfying mouthfeel. Even more silky smooth than the traditional Tofu Pudding you’d eat at Traditional Chinese Dessert Shops!!
Agar Agar Powder is also easier to find in supermarkets. You should be able to find them in Asian markets or the Asian aisle.
What is Agar Agar Powder?
Agar is a natural substance obtained from algae. It has powerful thickening and gelling abilities, with no calories, no sugar, no carbs, and no fat.
Many chefs are adopting the usage of Agar Agar Powder (aka 大菜粉，洋菜粉，寒天粉，燕菜精) as a plant-based alternative to gelatin.
Since it has no flavor, odor or color, it’s perfect for making desserts that need to set.
One of the reasons we chose Agar Agar Powder over Gelatin is its ability to stay firm at higher temperatures compared to Gelatin.
Since it has powerful gelling abilities, be very cautious how much Agar Agar Powder you add to the mixture. If not, this is what happens…