Silken Tofu Pudding with Warm Ginger Syrup

In a small bowl, dissolve 1 tablespoon of cornstarch in 1/4 cup of cold water. Set aside.

Pour 4 cups of unsweetened soy milk into a medium saucepan. Heat over medium heat, stirring occasionally, until it just begins to simmer. Do not boil.

Once the soy milk is simmering, slowly pour in the cornstarch mixture while continuously stirring. Continue to stir gently for 1 minute until the mixture thickens slightly. Remove from heat.

Carefully pour the soy milk mixture into a heatproof serving bowl or individual ramekins. Let it cool completely at room temperature for at least 30 minutes, then refrigerate for at least 2 hours, or until set and firm.

While the tofu pudding chills, prepare the ginger syrup. In a small saucepan, combine 1/2 cup of brown sugar, 1/2 cup of water, and 2 inches of thinly sliced fresh ginger. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes, allowing the flavors to meld and the syrup to thicken slightly.

Remove the ginger slices from the syrup before serving. Once the tofu pudding is firm, use a flat spoon or spatula to gently scoop out delicate layers of the pudding into serving bowls. Drizzle generously with the warm ginger syrup and serve immediately.