Dairy-Free Taiwanese Savory Soy Milk (鹹豆漿)

Instructions

1. 1In a large heavy-bottomed pot (at least 6-quart capacity), pour the 4 cups of unsweetened soy milk. Heat the soy milk over medium heat (burner setting) for 5-7 minutes, stirring occasionally, until small bubbles form around the edges of the pot and steam rises from the surface; the soy milk should be very hot, between 82.22-93.33°C (82-93°C), but not yet boiling rapidly or simmering.
2. 2While the soy milk is heating, open the 1 package of silken tofu. Gently crumble the silken tofu into small, irregular pieces, approximately 1.27-2.54 cm in size, using your hands or a spoon. Divide these crumbled tofu pieces evenly among 4 individual serving bowls.
3. 3To each of the 4 serving bowls, add 1/2 tablespoon of the 2 tablespoons of dried shrimp, 1/2 tablespoon of the 2 tablespoons of preserved radish, 1/2 tablespoon of the 2 tablespoons of soy sauce, 3/4 teaspoon of the 1 tablespoon of black vinegar, and 1/4 teaspoon of the 1 teaspoon of sesame oil. Sprinkle 1/16 teaspoon of the 1/4 teaspoon of white pepper powder into each bowl.
4. 4Once the soy milk is very hot and steaming (as described in step 1), carefully pour approximately 1 cup of the hot soy milk into each of the 4 prepared serving bowls, directly over the other ingredients. The hot soy milk will immediately begin to curdle the silken tofu, creating a unique custardy texture.
5. 5Garnish each bowl with 1/2 tablespoon of the 2 tablespoons of chopped green onions. If desired, add 1/4 teaspoon of the 1 teaspoon of chili oil to each bowl. Serve the Dairy-Free Taiwanese Savory Soy Milk immediately while it is hot.

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