Sadly, my dim sum days are over. If we were living a Monty Python skit, the waiter would offer the day’s menu:

“We have gluten dumplings, gluten balls, gluten pancakes, glutinous gluten, wheat gluten, gluten hash, gluten sauce…”

“Have you got anything besides gluten?”

“Well, we have gluten buns, gluten blobs, gluten on gluten, soft tofu, gluten soup…”

What was that!? Soft tofu? Shyeaaah! This, peops, is the only dish remaining on the dim sum raster that we can eat. But it’s so damn good, it’s almost worth watching friends mow their glutenfest while you wait for the giant vat of tofu goodness to make its rounds. Here’s my take on the recipe so you can enjoy it at home, at will, glutenfest-free.

Naturally Gluten-Free: Warm Silken Tofu in Sweet Ginger Water

Silken Tofu in a Sweet Ginger Syrup

  • 1 package silken tofu
  • 2 c water
  • 2-4 T honey
  • 1 T fresh grated ginger

Pour water and honey into a small pan and heat over medium heat until honey dissolves. Empty contents of one silken tofu package into the pan. Grate ginger* and simmer on medium-low for 15ish minutes. When tofu is heated through, spoon out some tofu and pour enough syrup (like most Chinese desserts, this is no where near as sweet as what we think of as dessert, so it’s less syrupy, more watery) over the tofu to almost cover it. Serve warm. Have a little joygasm.

Now if I could only find a recipe for making homemade silken tofu, this would be insan-yah-good.

*do you know this trick? Wash your ginger root well (peel if you like, but I don’t bother) and stick it in a ziploc baggie in the freezer. When you need fresh ginger for a recipe, just pull it out of the freezer and grate it with a Microplane grater  – no need to defrost. You have fresh ginger at your fingertips whenever you want it, rather than letting it wilt and die in the fridge between gingery recipes… Niiiize.