In a medium sized pot, warm up soy milk on medium heat. Do watch it as soy milk burns easily and this will give you a burnt taste in your tau foo fah which you do not want. It can also boil over.
In another pot, bring ½ cup (120ml) water to a boil. Add agar-agar powder, stirring until dissolved. Pour warm soy milk and vanilla extract into agar-agar mixture and stir to combine.
Turn off heat when mixture comes to a boil. Strain mixture into a large pot with lid.
Wrap lid with a clean kitchen towel and place onto pot.
When it has cooled a little, transfer to the refrigerator and allow to set for about 2 hours.
Place all syrup ingredients in a small saucepan over medium heat. Stir until sugar dissolves. Turn off heat and remove ginger.
To serve, use a flat spatula to gently cut thin slices of tau foo fah into a small bowl.
Add 2 to 3 tablespoons of syrup.