Ginger Tea

On Sunday, the Sun Journal ran my “Chinese New Year Dim Sum” article.  You can read it here if it’s not behind their pay wall.  When I interviewed the restaurant owner and her foodie “friend like a sister,” we had a fun time chatting about the things food lovers talk about.  It was an animated two hours and before we knew it, it was time to go.  I hadn’t even gotten a recipe for my article.

“What about the ‘ginger tea’ you passed out during the brunch?”

“Oh, it’s just simple syrup steeped with ginger over silken tofu!”

Sometimes, due to layout limitations, stories get shortened.  This Sunday, my version of “Ginger Tea” didn’t make the cut.  It’s a pleasant way to eat bean curds.

Ginger Tea over Silken Tofu Dessert


3 cups of water
3 cups of sugar (you can use white or brown or a combination of both)
3 inches of whole fresh ginger (more or less depending on your taste)
1 pound of Silken Tofu (such as Chang Shing Tofu found in Asian specialty stores)


Clean the ginger root and remove any dirt.  Peel the ginger and cut the root into thick slices.

Place sliced ginger, sugar, and water into a saucepan and bring to a boil.  When boiling, reduce heat to simmer.  Let simmer for approximately one hour.

Pass the finished “ginger tea” through a sieve to remove the ginger bits.

In small dishes or tea cups, scoop thin layers of silken tofu.  Drizzle 2 tablespoons of ginger tea over the tofu.  Serve and enjoy immediately!


This is what Handy will be having for his Valentine’s dessert.

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