Instant Pot Tofu Pudding

Tofu pudding in a white bowl with spoon on side
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Looking for a vegan dessert? This Instant Pot Tofu Pudding is the recipe for you!

Tofu pudding with syrup on top in a white bowl with spoon on side

A delightful and creamy pudding made with soy milk and served with spiced syrup on top.

What is tofu pudding?

This pudding is not made with tofu cheese. I know the name is a bit deceiving, but, it is made with soy milk. The tofu is made with soy milk too, so we can call this a tofu pudding.

But besides the name, the tofu pudding has nothing similar to the tofu. The pudding is just like any pudding - it is sweet, soft, and true dessert. I love this one because it reminds me of one special moment in my life, an amazing day spent with my mother. She actually showed me this recipe and this is the first time I made it on my own.

What is the syrup?

The syrup for the tofu pudding is basically everything. While the pudding would not have too much of the flavor, the spiced syrup elevates it and transforms it into something special. Speaking about the syrup, it is a simple mix of sugar, water, and ginger.

You can use the fresh or powdered ginger as I did. If using the fresh ginger, make sure to remove it from the syrup before pouring the syrup over the pudding.

How to peel ginger

The easiest way to peel the ginger is by scraping it with a spoon. Check out this video guide:

YouTube video

Can I make it with plain milk?

Yes, you can make the pudding with plain milk, but in that case, you will lose its originality. Also, if made with plain milk it would not be Vegan.

If you prefer to use milk, check out the Instant Pot rice Pudding or the Instant Pot flan.

What to use instead of agar agar?

If you cannot find agar agar in a local store, you can use xanthan gum or guar gum.

In this case use only 2 teaspoon instead of 1 tbsp.

How to store the pudding?

The pudding is best served cold, so I suggest you store it in a fridge to give your guest the best experience.

You can keep it in the fridge for up to 3 days.

How to make

Gather your ingredients:

Heat water, and soy milk in Instant Pot on saute. Whisk in vanilla, and agar agar.

Lock the lid into place. Press Cancel and select Manual. Choose the High pressure and set the timer to 3 minutes.

Once the cooking cycle is done, wait for a natural release.

Once done, open the lid and strain the mixture.

Let the pudding cool down in the fridge. In the meantime, make the syrup. Combine the syrup ingredients in a saucepot.

Simmer the sauce for 5 minutes.

Spoon pudding into bowls and pour over the sauce. That's all!

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Instant Pot Tofu Pudding

Impress your family and friends with this vegan-friendly tofu pudding!
4.76 from 49 votes
Print Pin Rate
Course: Dessert
Cuisine: Chinese
Keyword: agar agar powder, ginger, soy milk, Tofu Pudding
Prep Time: 7 minutes
Cook Time: 11 minutes
Total Time: 18 minutes
Servings: 6
Author: Corrie

Ingredients

  • 4 cups soy milk
  • ½ cup water
  • 1 tablespoon agar agar powder
  • 2 teaspoon vanilla extract
  • ½ cup sugar
  • 1 tablespoon ginger grounded
  • ¾ cup water

Instructions

  • Press saute, add water and soy milk and warm for 3 minute.
  • Stir in vanilla and agar agar.
  • Close the lid and cook on high pressure for 3 minutes.
  • When cooking time ends, wait for a natural pressure release.
  • Open the lid and strain the mixture.
  • Once it has cooled a little transfer it into the refrigerator to cool.
  • In a saucepot, combine syrup ingrdients. Cook simmering for 5 minutes.
  • Take the pudding out of the fridge, spoon it into bowls and serve with syrup on top.

Nutrition

Calories: 140kcal Carbohydrates: 22g Protein: 5g Fat: 3g Saturated Fat: 1g Polyunsaturated Fat: 2g Monounsaturated Fat: 1g Sodium: 82mg Potassium: 229mg Fiber: 1g Sugar: 21g Vitamin A: 618IU Vitamin C: 11mg Calcium: 222mg Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @corriecooksblog or tag #corriecooks!

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4 thoughts on “Instant Pot Tofu Pudding

    1. I recommend straining the mixture through a fine-mesh sieve to remove any clumps so you end up with a silky-smooth texture. It's not 100% necessary but ensures that it's totally smooth.

  1. I think it's very tasty. I used xanthan gum. Two teaspoons, as recommend. It is runny. I needed more. I used monk fruit instead of sugar. 1/4 cup. I really like it.

    1. I'm so glad you liked it and that you were able to adjust the recipe to suit your personal preferences.

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