Our almond tofu recipe makes a silky soft, jelly-like dessert that will remind you of a mildly sweet panna cotta. We'll also show you how to make a sweet osmanthus syrup that is traditionally paired with this traditional Chinese pudding.
Almond tofu is light and smooth, with a subtly sweet and creamy taste. It's the perfect treat to serve when you don't want something too sweet. Even if you hate tofu or almonds, you'll need to try this, as despite the name, it doesn't have either of these ingredients inside.
Almond tofu, also known as Annin tofu, is commonly made from apricot kernel milk (also called South almonds 南杏), agar, milk, and sugar. It merely has the name 'almond tofu' due to its tofu-like consistency and almondy taste. Plus, the Chinese names for almonds and apricot kernels are the same.
If you play Genshin Impact, you'll know that this Asian dessert is a favourite of a character named 'Xiao'. In the game, you can cook or purchase the treat at Wangshu Inn. Whether it is the game's influence or tried it in a Chinese restaurant, our almond tofu recipe won’t disappoint you.
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Almond tofu ingredients
To make our almond tofu recipe, you'll need apricot kernels, agar, sugar, and milk.
Apricot Kernels (South Almonds)
There are two versions of apricot kernels: sweet and bitter. In Chinese traditional medicine, these are called south almonds and north almonds. South almonds are naturally sweeter and are what we're using in our recipe. However, north almonds are more fragrant.
However, the taste difference isn't significant when added to recipes, so some almond tofu recipes use a mixture of both. Do note that bitter apricot seeds are slightly poisonous when eaten raw. To remove the toxicity, we typically soak and cook them.
An essential step in making Annin tofu is soaking the kernels in water overnight. While soaking, you should keep the kernels in the refrigerator. Then, you will blend them to create apricot kernel milk.
Agar
Traditional Annin tofu incorporates agar as a coagulator. It gives the Chinese dessert a jelly-like consistency. Unlike gelatine, it does not require refrigeration to set and is vegan-friendly. We will use agar for our recipe, but you can also use gelatine to make almond tofu.
Due to its high melting temperature, agar must first be cooked in hot, boiling water. Once the agar starts to melt, you can add sugar to influence the melting process. If you are working with agar flakes or strips, you will need to soak them to soften them beforehand. After soaking, you can boil them in water to dissolve them completely.
Moreover, remember that agar tends to firm up more easily than gelatine. Therefore, you should use less agar, or the dessert will be too firm and lose its delicate texture.
Add 1 tablespoon of agar agar powder for every 3 cups of liquid used for a firm jelly. For a soft jelly, ½ tablespoon of agar agar powder for every 3 cups of liquid.
Since agar is difficult to measure, you can measure it with water. Wrap the agar strips into small bundles and soak them in water. This will allow you to check and determine how much agar would give the right texture and consistency. You should add more agar if it does not set after 30 seconds. In contrast, you can add more water if it is too firm for your liking.
Although it firms up easily, you should not stir or shake the agar until it sets. Otherwise, the almond tofu will collapse.
Milk
As for the milk, you may use either plant-based or dairy milk. For example, traditional almond tofu usually uses dairy milk, but we will use almond milk for our recipe.
Almond Tofu Recipe
Ingredients
To make almond tofu:
- ½ cup sweet apricot kernel
- 6 cups water
- 3 cups almond milk
- 1 tablespoon agar-agar powder
- ¼ cup sugar
- 12 goji berries optional, as garnish
To make osmanthus syrup:
- 3 tablespoon osmanthus buds
- 1 cup hot water
- 4 tablespoon white sugar
Cooking Instructions
- To make apricot kernel milk, soak the sweet apricot kernel in 2-3 cups of water and refrigerate it overnight.
- Then, discard the water, put soaked apricot kernels in a blender with 3 cups of water, and blend well. Pour through a strainer to get the apricot kernel milk.
- Pour almond milk and apricot kernel milk into a pot. Then, add the agar agar powder and whisk until well dissolved.
- Turn on the stove and bring the mixture to a boil under medium heat. As the mixture heats up, add sugar and whisk to dissolve. Bring the entire mixture to a boil. Once it starts boiling, reduce the heat slightly and allow it to simmer gently for another 5 minutes.
- Then, pour the mixture through a sieve so no large bubbles form. Let it cool and firm at room temperature. Then, directly serve or let it chill in the refrigerator before serving.
- To make the osmanthus syrup, mix all the ingredients in a pot and bring it to a boil. Once boiling, reduce the heat to a gentle simmer. Allow to simmer for 2-3 minutes. The syrup mixture should turn a light yellow with a faint greenish hue. Allow it to cool before using.
- You can garnish your almond tofu with a few pieces of goji berries and top it off with a few spoons of Osmanthus syrup.
Recipe Notes
- You can replace almond milk with other plant-based or dairy milk with a 1:1 ratio.
- We use a ratio of 1 tablespoon agar agar powder to 6 cups of liquid (water and almond milk) to make a soft almond tofu. If you like it firmer, add up to 2 tablespoon of agar agar powder to 6 cups of liquid.
- You can substitute agar with gelatine with an 8:1 ratio.
- Goji berries, which are sweet and slightly chewy, make a nice topping for almond tofu. To prepare them, soak them in a bit of water for 5 minutes and then drain the water to dry.
- You can keep leftovers in an air-tight container and refrigerate them. However, we do not recommend freezing them.
Nutrition
Calories have been calculated using an online calculator. Nutritional information offered on Honest Food Talks is for general information purposes and is only a rough estimate.
Cooking tips
- You can substitute agar with gelatine instead. However, it will have different melting and firming temperatures. Unlike agar, gelatine does not have to be boiled. Instead, you just have to dissolve it in liquid or water at 50-70°C. Moreover, the gelatine must be chilled or refrigerated to firm up. One teaspoon of agar powder, or a tablespoon of agar flakes, equates to 8 teaspoons of gelatine powder.
- You can also use oat or soy milk at 1:1 instead of almond milk. There isn't much difference between the plant milks, so many Annin tofu recipes also use oat and soy milk. However, we highly recommend unsweetened oat or soy milk to avoid further alteration of flavour.
- Add a cup of water to the almond milk base for a lighter almondy taste.
- After pouring the mixture through a sieve into moulds or bowls, use a spoon to remove any small bubbles on the surface.
- The pulp from making apricot kernel milk can be used to make cookies, cakes, or bread. After draining the milk, save the pulp and sundry it for a few days.
Annin Tofu Toppings and Osmanthus Syrup
Additional toppings or flavourings can enhance the taste of annin tofu. For instance, eating it with sweet syrup will give it a sweeter flavour.
A traditional way to enjoy it is with osmanthus syrup. The syrup enhances the subtle flavours of the vegan dessert by adding a gentle floral and somewhat honey-like flavour.
Honey and brown sugar syrup are also great syrupy toppings for the dessert.
If you prefer your toppings to be non-sweetening, sprinkle some matcha powder over the dessert. Alternatively, sprinkle some toasted nuts over the dessert for a crunchier and nuttier taste.
In Japan, we tried annin tofu served with macerated strawberries, which was delicious. The juice from the strawberries makes a sweet syrup that pairs well with the dessert. So, try serving this delightful dessert with some fruits to make it more refreshing.
Almond tofu calories
A serving of our almond tofu recipe with osmanthus syrup contains about 100 calories. Hence, it makes a healthy light snack because it is low-calorie and vegan.
This traditional treat is notably famous in Guangdong, Hong Kong, and Beijing. However, it is also commonly enjoyed in other provinces of China so recipes will vary slightly from one place to another.
Follow us on Instagram @honestfoodtalks for more foodie content. You can also share your comments on our almond tofu recipe below. Next up, try making coffee jelly or coconut jelly, which are both tasty vegan desserts.
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