The Chinese dessert of soft tofu served with syrup is douhua. It is made from silken tofu, giving it a delicate, custard-like texture that is usually eaten with a spoon.
Douhua is prepared by coagulating soy milk while it is still very soft, producing tender curds rather than the firm blocks associated with ordinary tofu. In southern China, it is commonly served sweet with clear syrup, ginger syrup, brown sugar, or sweet-scented osmanthus. It may be eaten warm or chilled, depending on the season and region.
The dish has many regional names. In northern China, a related preparation is often called doufunao, literally “tofu brains,” and is frequently savory, with soy sauce, chili, scallions, or other toppings. In the Philippines, a close relative called taho combines fresh soft tofu with brown sugar syrup and sago pearls. Thus, “tofu pudding” is a useful English nickname, but douhua is the canonical Chinese name.