Almond Tofu Recipe- Chinese Special
Almond Tofu, also known as Annin Tofu, is a cherished Chinese dessert renowned for its silky texture and subtle almond flavor. Despite its name, it’s not made from soybeans but from almond milk or apricot kernel milk, thickened with agar or gelatin. This refreshing treat is often served chilled, topped with fresh fruits like lychee, mango, or kiwi, and occasionally drizzled with a sweet syrup. It’s a delightful way to conclude a meal, offering a light and elegant finish.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
For the Almond Tofu Base:
- 2 cups unsweetened almond milk (or apricot kernel milk for traditional flavor)
- 1/2 cup water
- 2 tablespoons sugar (adjust to taste)
- 1 teaspoon almond extract
- 2 teaspoons agar-agar powder (or 1 tablespoon gelatin for a softer texture)
For the Syrup (Optional):
- 1/2 cup water
- 2 tablespoons sugar
- 1–2 drops almond extract or rose water (optional)
Optional Toppings:
- Fresh fruit (lychee, mango, kiwi, strawberries)
- Canned fruit cocktail
- Mint leaves
Prepare the Almond Tofu Base:
In a small pot, mix the water and agar-agar powder.
Let it bloom for 5 minutes.
Place the pot over medium heat and bring to a simmer, stirring constantly until the agar completely dissolves (about 2–3 minutes).
Add the almond milk and sugar to the pot.
Stir well and heat gently until the sugar is fully dissolved—do not boil.
Remove from heat and stir in almond extract.
Pour the mixture into a square or rectangular dish and let it cool slightly.
Refrigerate for at least 2 hours or until fully set.
Make the Syrup (Optional):
In a small saucepan, combine water and sugar.
Bring to a boil and simmer until slightly thickened (about 3–5 minutes).
Remove from heat and stir in a drop of almond extract or rose water, if desired.
Chill before serving.
Serve:
Once the almond tofu has set, cut it into cubes.
Place in serving bowls and drizzle with chilled syrup.
Top with fresh or canned fruits and garnish with mint leaves if desired.
Serve cold and enjoy this smooth, fragrant dessert.
Recipe Notes :
Agar vs. Gelatin: Agar provides a firmer texture and is suitable for vegetarians, while gelatin offers a softer, melt-in-the-mouth consistency.
Flavor Variations: Experiment with different extracts like rose water or vanilla to create unique flavor profiles.
Serving Suggestions: Pair with a drizzle of sweet syrup or a sprinkle of toasted coconut for added texture and flavor.
Make-Ahead Tip: Prepare the almond tofu a day in advance and store it in the refrigerator to allow the flavors to meld and the texture to set perfectly.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
