Tau Huay (tau fa), the easy way

Since moving to Montreal, my diet has been pretty lacking in asian food. Although stir-fries and other simple dishes are easy enough to cook on my own time, one thing that I usually CANNOT replicate (without a great amount of time/effort/money spent on ingredients!) is asian desserts!

Well, after some exhaustive research, I finally found a bit of a cheater's way to whip up a quick, delicious dessert that I haven't had since Malaysia last summer - tau huay/tau fa!

Ingredients:

1 package of soft tofu (3 grams)

4 cups of water

2-inch piece of ginger

1/2 cup of brown sugar (or more, to taste)

1. Take the tofu package out of the fridge and allow to come to room temperature.

2. Thoroughly wash the ginger; peel the ginger (if you think it's clean enough, this is optional) and slice finely.

3. Combine the water, brown sugar and cut ginger in a pot and bring to a boil

on high.

4. Once the mixture begins to boil, cover with a lid and reduce heat to medium. Continue to cook at this temperature for at least 15 minutes; the longer you cook it, the "spicier" the soup will become. More sugar can be added as desired.

5. Open the tofu package and cut into small squares; distribute amongst four bowls.

6. When desired, remove the ginger soup from heat, strain, and pour over the tofu.

7. Enjoy!!!!