tofu fa – or silken tofu is a cantonese style ‘tong sui’ – or literally ‘sugar water.’ made with fresh tofu and served with a ginger simple syrup, it can be a refreshing end to a meal.

this particular shop specialized in tofu of all sorts – fried, baked . . .and dessertified.

the tofu fa here was excellent. served with a lot of different flavors

instead of the usual ginger simple syrup, i went with almond flavor.

Yan Wo Dou Bun Chong (causeway bay branch)
55 jardine’s bazaar
causeway bay
under $40 hkd

[post edited to change out the double photos]

this would be my first time making this dish – and as my cousin has found out, it’s not quite as easy as stirring some stuff together.

here’s my mise-en-place consisting of grahem crackers, kraft philadelphia cream cheese, knox gelatin, jell-o brand lime gelatin dessert, vanilla, sugar and butter.

here’s my graham cracker crust – i still don’t think i’m doing this right. i think i need to crush the crackers more.

using the hand mixer. here this is 1 packet of knox gelatin, half a cup of sugar, 1 cup boiling water and 16 ounces of kraft philadelpha cream cheese.

here is the cheesecake mix poured into the graham cracker crust. the whole thing then goes into the fridge to set.

in the meantime, i start whipping up some lime jell-o. accept no substitutes! here in shanghai there’s all these euro-gelatins with german written on the package – but only the pure processed goodness of the kraft foods company will do for this cheesecake, yessir!

the making of lime jell-o consists of 1 cup boiling water, 1 box jell-o mix and 3/4 cup of cold water

ok, confession time. the first time i tried this i didn’t wait long enough for the cheesecake to set and i ended up with a slimey, cheesecake lake mess – it still tasted great, but it looked horrible. this below is my second attempt – and i STILL messed it up a little, hence the lake of cheesecake floating in the middle of my jell-o.

but the end result is pretty dang good, if i don’t say so myself. cooking with pre-packaged foods. yum yum yum.

UPDATE: i took the cheesecake to work – and even with 50% of the office gone for business travel or chinese new year it disappeared in a matter of 2-3 hour .. . some people even went back for seconds. it was right tasty. i’ll figure out how to keep the cheesecake lake from appearing next time.