“Tao Huay” is how we call it in Thailand is “Tofu in Ginger Soup” however, in fact we usually have it as a dessert or snack. It usually comes with “mini Chinese doughnuts” - very crispy fried flour. This really gives another layer of texture to the dish.
- Bring 3 quarts of water into boil.
- Add smashed ginger into the pot.
- Let it cook at medium heat for at least 1 hour.
- Turn off the heat when the ginger fully releases the flavor.
- The soup should have strong ginger taste.
- When serving, put in dark/light brown sugar (2tsp) in each bowl.
- Scoop the soft tofu to the bowl.
- Add the ginger soup to it and stir to dissolve sugar.
- Soft tofu is available at Chinese Grocery store, in the refrigerating section.
- Warm the tofu in the microwave before plating. It is to be served hot.
- If you don’t have light/dark brown sugar, regular white sugar will do.
- You may add as much “sugar” as you like or even serve without it.
- I like strong ginger flavor, so I would leave it overnight with the ginger pieces in the pot. It will become stronger the next day. If you don’t want it stronger, take the ginger out of the pot after cooking.
- The left-over will be good in the refrigerator for a few days.