Gather all your ingredients to make the process smooth.

In a medium saucepan, combine the water and agar-agar powder. Heat gently while stirring until it dissolves completely.

In a mixing bowl, whisk together the soy milk and sugar until the sugar dissolves.

Once the agar-agar is dissolved, pour it into the soy milk mixture and stir well.

In a small bowl, mix the cornstarch with a few tablespoons of the soy milk mixture to create a slurry.

Add the cornstarch slurry back to the saucepan and cook over low heat for about 5 minutes, stirring continuously.

Once thickened, pour the mixture into a tofu mold or small dish and let it cool to room temperature.

Refrigerate for at least 2 hours until set.

Serve chilled with syrup and fresh fruits on top.