Pour a cup of soy milk into a saucepan, then add 3 tablespoons of sugar.
Next, add 1 tablespoon of gelatin and mix it fast and well. Then, turn on the fire medium to low until it’s bubbling. Keep stirring it. (Remember don’t add gelatin when the soy milk is warm or hot because it comes together very fast and has lumps.)
After that, pour 3 cups of soy milk into a big bowl.
The following, pour the mixture from the saucepan into the soy milk in the big bowl. Mix them well.
Use a spoon or a fine strainer to remove extra bubbles on the top and cover with a plastic wrap. Then, refrigerate 6-8 hours. (Normally, I refrigerate it overnight.)
In the meanwhile, put 2 cups of water, 1 cup of brown sugar and 3 slices of ginger into a saucepan. Mix it well and turn on the fire medium to low until it’s boiling. Then, set it aside and let it cool down.
When the tofu pudding is ready. Use a spoon to scoop them into a bowl as the picture shows below.
After, pour some syrup on tofu pudding when it’s ready to serve.