1 litre unsweetened soya milk (or 1 litre less sugar soya milk)
8 level tsp gelatine
75 ml water (room temperature)
50g sugar (if unsweetened soya milk is used)
100g brown sugar
5 slices of ginger
1. Put gelatine in a cup. Add in 75ml water. Do not stir. Keep the cup in a hot water bath to dissolve the gelatine.
2. Heat 1 litre soya milk with 50 g sugar in a pot over medium-low flame. Stir until you can smell the aroma of soya milk. Do not boil. Make sure the sugar fully dissolves.
3. Stir the gelatine and add into the soya milk.
4. Keep stirring until gelatine is fully blended. Turn off the flame. Continue to stir for another 1-2 minutes.
5. Strain the soya milk into containers. Cool before putting into the fridge to set.
6. This will take at least 4- 4 1/2 hours. But it's still rather soft. It tastes much better given time to set overnight in fridge.
7. Boil brown sugar and ginger slices in a pot with 1/4 cup of water until sugar is fully dissolved.
8. Use a large metal spoon to scoop thin layers of tofu fa into a bowl and serve with the syrup.
* Normally gypsum powder is used to coagulate the tofu fa. This tofu fa (with gelatine) tastes a bit different. But it's not too bad when served cold directly from the fridge with ginger syrup.