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Almond tofu is a springy almond-flavored dish, often known as almond jello or hung yahn dau fu in Cantonese. It’s traditionally eaten as a light after-dinner snack and, despite its name, contains no tofu.
So, then what Is Almond Tofu, exactly?
Cool, light, and invigorating! If you ask me about Almond Tofu, those are the terms I would use. It’s a fantastic summer treat because of the scent of sweet apricot kernels and the gentle sweetness. Also, just four basic components are required!
This dessert/snack is known in our family as Almond Tofu, although it also goes by the names of:
- Almond Jelly
- Almond Float
- Annin Tofu
Almond tofu is a light Asian dish with a distinct flavor and aroma and the appearance of little cubed tofu. Some individuals like it, while others might not. But I wouldn’t compare it to the “Marmite” issue, where many strongly dislike or adore it.
Gelatin, which is manufactured from animal collagen, is commonly used in almond tofu dishes. But since we want a vegan recipe, we won’t be using gelatin. Agar-agar, on the other hand, is our perfect substitute.
Also, conventional almond tofu generally includes dairy milk, which isn’t essential now that we have so many plant-based milk options. So the best alternative for me is almond milk or apricot-kernel milk (I know, it seems strange, but you know what I’m saying).
Is it made of almond nuts?
It isn’t made with almonds. Yes, you read that correctly. Instead, it’s created with apricot kernels from China.
I’m not sure why it’s called “almond” tofu. Presumably, it’s because apricot kernels and almonds have the same Chinese names. (To put it another way, they’re both named “杏仁” in Chinese.)
Apricot Kernels in Two Varieties
Now that we’ve cleared everything out let’s speak about apricot kernels. Apricot kernels are divided into sweet apricot kernels and bitter apricot kernels. (In Chinese, we call them “南杏” and “北杏,” which mean “South” apricot kernels and “North” apricot kernels, respectively.)
Bitter apricot kernels are more aromatic than sweet apricot kernels. As a result, some individuals make almond tofu using a combination of the two.
However, I do not wish to purchase two different sacks of apricot kernels. So I devised a strategy to increase the flavor by using just sweet apricot kernels.
Bake it to enhance the aroma
Baking adds a layer of complexity to the scent. I prefer to bake them for 20–30 minutes at 160°C until the apricot kernels are somewhat golden.
Things You Need
- Agar-agar powder/flakes
- Sweet apricot kernels
- Soy milk
- Toasted peanuts (optional, for more flavor)
Almond Tofu: A Step-by-Step Guide
To begin, we must take the extra step of baking the apricot kernels. First, bake for 20–30 minutes at 160°C, or until the apricot kernels have turned color. After that, immerse them in water for 8 to 12 hours, drain the water, and combine them with some drinkable water.
Fill a saucepan with nut milk and a nut milk bag. Put the apricot kernel combination over the milk bag and push the “milk” out with your clean hands. It’s the same as creating almond or any other plant-based milk.
Put the sugar and agar flakes into the saucepan after that. Cook it for 58 minutes on medium-low heat. Check to see whether it bubbles. Then switch off the heat. Slowly pour the resulting mixture into a square pan or a square food dish, as I did, and whisk in the soy milk.
Allow it to cool entirely before covering and refrigerating for at least four hours or until thoroughly set.
Take it from the mode and slice it into 1.5 cm square cubes with a sharp knife. Serve with more almond milk or your favorite plant-based milk.
List of Ingredients
- 4 g agar-agar powder, or agar flakes
- 1 Tbsp roasted peanuts, optional
- 2 Tbsp organic sugar or a different vegan sugar
- 80 g soymilk (sweetened or unsweetened)
- 100 g sweet apricot Kernel
- 400 g filtered water, plus additional for soaking
- 800 g almond milk *
- Cook apricot kernels at 160°C for 20–30 minutes, or until they are colored.
- Immerse the toasted apricot kernels for 8 to 12 hours in water.
- The soaking water should be drained. In a processor, combine the apricot kernels and water and mix until nearly homogeneous.
- Fill a saucepan with nut milk and a nut milk bag. Dump the apricot kernel combination over the milk bag and wring the “milk” out with your clean hands.
- In the same pot, combine the sugar and agar flakes. Cook it for 58 minutes on medium-low heat. Check to see whether it bubbles. Then switch off the heat.
- Add the soy milk and mix well. Fill a square mode or a square glass dish with the mixture, as I did.
- Allow to cool entirely before covering and refrigerating for at least four hours or until it is thoroughly set.
- Take it from the mode and chop it into 1.5 cm square cubes with a sharp knife. Then, enjoy it with more almond milk or your favorite plant-based milk.
If you liked this recipe, save it on Pinterest for later! 🙂
See Also: Mongolian Tofu Recipe
*Almond milk: To serve your almond tofu, pair it with standard almond milk or prepare some apricot kernel milk, you can also add different fruits, like strawberries or peaches.
- Storage: Keep them in the refrigerator for 3 to 5 days in an airtight food container.