Almond tofu (杏仁豆腐, literally 'apricot kernel tofu') is a Chinese dessert of apricot-kernel milk set with agar; 'tofu' refers to its texture, not its ingredients.
It quivers and then yields with a clean snap, melting into cool, lightly sweet almond cream. The faint bitter-almond perfume is pure nostalgia, and the cold syrup and fruit make it feel like summer in a bowl. Refreshing without being heavy.
Agar sets at room temperature and stays firm even when cold, giving a clean, brittle 'snap' quite unlike gelatin's chew. Straining the kernel milk removes gritty solids so the finished jelly is smooth and translucent.
Variations
With goji berries, in sweet osmanthus syrup, layered with fruit cocktail, dairy-milk modern versions
On the Palate
Where Almond Tofu sits in the Chinese flavor cloud
Ingredients
Serves 4How it's made
8 steps · 15 min
- 18 min
Blanch and grind apricot kernels (or use almond extract) with water into a fragrant milk.
- 23 min
Strain the milk through a fine cloth to remove solids.
Watch outStrain the milk through fine cloth until it runs smooth — any grit left behind shows up as a sandy texture in the set jelly.
- 35 min
Soak agar in water until softened.
- 46 min
Heat the almond milk with sugar and the agar, stirring until both dissolve.
Watch outKeep stirring until the agar is fully dissolved with no specks — undissolved bits leave the jelly patchy and won't set evenly.
- 5180 min
Pour into a shallow tray and let it cool, then chill until firmly set.
Watch outChill until firmly set with a clean snap when you press it; agar holds even when cold, so give it full time.
- 68 min
Make a light syrup by simmering water with sugar; chill it.
- 72 min
Cut the set jelly into diamonds or cubes.
- 82 min
Spoon into bowls with cold syrup and fresh fruit such as melon or lychee.
