Something Strange and Delicious: Ginger Tofu Fah and Candied Ginger for Jie

The Something Strange and Delicious dessert I made for Jie is just like Jie herself: smooth, cool, and with a tight kick at the end. Jie is pretty much the muscle behind the Spirit Hunters, and she’s a big teacher toward Eleanor in Something Strange and Deadly. And guys, if you can believe it, making Tofu Fah was even easier than the Beignets, though they took about twice as long as anything else–even the croissants.

Most of the time was taken up by pudding-izing the soy milk for the tofu. That was so easy, guys: 300ml soy milk + 1 tsp gelatine mixed in 1 Tbsp water. Whisk. Stick in the fridge overnight. Done. And DELICIOUS. (Recipe from here, Quinn’s Baking Diary.)

By the by guys, still plenty of chances to spread the word about the book and enter for a hardback copy of the book PLUS a super-shiny steampunky plate. You can tweet about the giveaway once every day for another entry!

Depending on how many entries I get, there may be more than one winner. Open internationally.


CLICK HERE to enter!

(PS, the Something Strange and Deadly Outbreak contest run by Sarah J Maas and Erin Bowman is also running until July 31!)

(PPS, the other recipes in the series: Peach Pie for Daniel, the Beignets for Joseph, and the slightly spicy croissants for Eleanor.)

For this syrup, I decided to go for ginger. You can also use ginger syrup in cocktails, for ginger ale, on ice cream, etc etc. The syrup making is also ridiculously easy. Plus, it has the side effect of making candied ginger, one of my favorite snacks of all time. NOMNOMNOM.

So! First, go to the store and get yourself a root or two of ginger (I made one root’s worth). For the best candied ginger, go for younger ginger–it should still be slightly red.

Then peel and cut the ginger. I cut mine into reasonably sized chunks so it could be more like the candied ginger you buy in the store, but if you cut it thin, it can make ginger chips. Yummy! Then put the chunks/chips into a concoction of water and sugar (1 cup per root of each, dissolved before you add the ginger). Lower the hit to medium-low and simmer for about an hour. Once the ginger’s soft, you’re done! Transfer the ginger pieces onto a paper towel covered in sugar, toss, and wait for it to dry.

I wanted the syrup a little thicker than it finished at, so I left the sugar/water on for awhile longer. Buuut I left it on too long, and it kinda turned into caramel.

Whatevs, still delicious. Just not quite so syrupy. Still, for this dessert, I’d recommend removing the syrup from heat at the same time as the ginger.

Cool the syrup in the fridge, then pour a couple teaspoons (seriously, not much–the syrup is very flavorful) over some thin scoops of Tofu Fah and SLURP THAT DOWN CAUSE IT IS SO DELICIOUS OMG.

Also moderately healthy. What? No butter! Just sugar and soy. And lots of ginger for Jie.

Okay, I can pretend it’s healthy. Zing!

If you haven’t bought the book yet (or even if you have–gift it if you win!), the giveaway is open until July 31st.


CLICK HERE to enter!

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