Guide to Creating Delicious and Refreshing Sugar Water Tofu

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Ngày cập nhật gần nhất: 15/4/2026

Whether it's winter or summer, a bowl of sugar water tofu is always an enticing snack. Today, let's explore the steps to create this delightful treat with PasGo.

Tofu is a familiar and popular dish enjoyed in various regions. Refreshing and cooling, tofu serves as a perfect choice to combat the sweltering heat. Sugar water tofu, a widely-loved dish, can be found not only in street vendors and sidewalk stalls but also in upscale restaurants. A prime example is Aunt Mai's restaurant, a place that seamlessly blends modernity with Vietnamese traditions. Alongside this, they offer delicious dishes that showcase the rich culinary culture of Vietnam.

Ingredients:

- Soybeans (edamame): 100g

- 1 liter of purified water

- Grape sugar: 1.5g

- Apricot blossom honey (or brown sugar)

- Ginger: 1 small root

How to Make Sugar Water Tofu:

Step 1:

- Wash soybeans and soak them in cold water for 6 – 8 hours. It can also be soaked overnight for added convenience in the morning.

- Clean soybeans, remove the shells, and rinse thoroughly with water until no bubbles are visible. The purpose of this thorough cleaning is to achieve pure white soy pulp and extend its shelf life.

Step 2:

- After cleaning, place the soybeans in a sieve to drain excess water.

- Put the soybeans in a blender with 1 liter of purified water, blend until smooth to extract all the nutritional goodness. It's advisable to do this in multiple batches to ensure a silky smooth soy pulp without overloading the blender.

- Use a stainless steel sieve or cloth filter to strain out the residue and retain the soybean liquid after blending. Pay attention to thorough straining to avoid any lumps in the liquid.

- The amount of soybean liquid obtained at this stage is approximately 800ml.

Step 3:

- Pour the strained soybean liquid into a pot, heat over medium flame, and stir continuously to prevent the nutrients in the soy pulp from settling and causing burning.

- Boil until the soy liquid boils vigorously in the pot; then reduce the heat and simmer for an additional 10 minutes until fully boiled.

- Prepare the insert of a rice cooker or a heat-retaining large bowl.

- Dissolve grape sugar in 2 teaspoons of cold water, spread it evenly on the surface of the bowl or pot containing the tofu liquid.

- Pour the freshly boiled soy liquid into the bowl, simultaneously pouring it over the grape sugar-coated surface. Note to pour decisively and slightly elevate your hand to ensure proper mixing of the soy liquid and grape sugar.

- Quickly skim off any foam (if present) after pouring and place the pot or bowl for fermentation. Avoid moving it to prevent disruption to the solidification process.

- After about 20 – 30 minutes, the tofu will set.

- Now, heat the sugar water and add a small piece of ginger for fragrance.

- When serving, place thin slices of tofu in a small bowl. Pour the ginger-infused sugar water over it and enjoy. It can be served hot or cold with added ice for a refreshing twist. And there you have it, sugar water tofu is complete, not too complicated, right? If you're not a fan of ginger, you can skip it or replace it with jasmine flowers for a delightful aroma. For those seeking more complexity, you can add black jelly and tapioca pearls for an even more exquisite treat. Wishing you all success!

At a certain point, when the nostalgia for the flavors of home-cooked meals hits, you can visit Aunt Mai's restaurant to relish the delightful taste of simmered fish, sour fish soup, and childhood snacks like sugar water tofu, sweet mung bean soup, coconut sticky rice ice cream… dishes that used to be lovingly prepared by grandmothers and mothers.

Don't forget to utilize the PasGo app for swift online restaurant reservations and to enjoy enticing exclusive offers.

>>> Explore more details about the menu and the latest promotions at Aunt Mai's restaurant HERE

Vuong Hoai Compilation – PasGo.vn

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>> Pocket-friendly recipe for making crispy and fragrant tofu with crunchy rice

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Frequently Asked Questions

What are the main ingredients required to make sugar water tofu?

To make sugar water tofu, you'll need 100g of soybeans (edamame), 1 liter of purified water, 1.5g of grape sugar, apricot blossom honey or brown sugar, and a small piece of ginger for flavor.

How long should soybeans be soaked before making sugar water tofu?

Soybeans should be soaked in cold water for 6 to 8 hours or overnight for convenience. This ensures they are properly hydrated for blending into a smooth mixture.

Can sugar water tofu be served hot or cold?

Yes, sugar water tofu can be served both hot or cold. For a refreshing twist, you can also add ice to the ginger-infused sugar water before serving.

What is the process for straining soybean liquid when making tofu?

After blending the soybeans with water, use a stainless steel sieve or cloth filter to strain the mixture thoroughly. This helps retain the smooth soybean liquid while separating out any lumps.

How can I enhance the flavor of sugar water tofu?

You can enhance the flavor of sugar water tofu by adding a small piece of ginger during the heating of sugar water. Alternatively, you may use jasmine flowers for a delightful aroma.

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