PenangTime.com: Recipe Guide
TAU FU FAH
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Milk: 1 liter Fresh unsweetened soy milk (rich).
- Coagulant: 1/2 tsp GDL (Glucono Delta Lactone) OR 1 tsp Gypsum powder + 1 tsp Cornstarch dissolved in 2 tbsp water.
- Syrup: Ginger slices boiled with water and rock sugar/Gula Melaka.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Boil: Boil soy milk. Remove scum.
- Set: Place coagulant mixture in a large pot. Pour the boiling soy milk (from a height) into the pot to mix (do not stir). Cover immediately.
- Wait: Let sit undisturbed for 30-45 minutes.
- Serve: Scoop thin layers into a bowl using a flat ladle. Pour hot syrup over.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Pouring from a height ensures the coagulant mixes evenly without stirring, which breaks the curd.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Tau Fu Fah in Penang and compare flavour profiles.