Almond tofu is a Chinese style cold dessert that is also popularly known as annin tofu in Japan. It has a silky smooth texture with a delicate almond flavor. Enjoy on its own or pair up with your favorite fruits!
Despite the name, this dessert does not contain any tofu. The white jelly-like appearance resembles it but it is actually milk set with agar or gelatin. I would say it is similar to western panna cotta but much lighter without heavy cream.
Traditionally, almond tofu is made with apricot kernels that require overnight soaking. This version is a little more accessible using almond extract, and it takes only 15 minutes to prepare (excluding the chilling).
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Topping Ideas
Almond tofu is super versatile when it comes to toppings. My top favorites are;
- Cut up fruits - strawberries, raspberries, mandarin oranges, sliced peaches
- A drizzle of honey
- Easy ginger syrup - 2 tablespoon honey + 1 tablespoon water + a pinch of grated ginger
- Whipped cream - made with coconut cream, or any non-dairy cream
- Ice cream
- Crushed nuts - I love pistachios or almonds
- Jam or compote
Ingredients for This Recipe
- Gelatin powder - I like the Knox brand
- Unsweetened soy milk - or non dairy milk of your choice. I recommend substituting with thicker milk such as oat milk.
- Cane sugar (organic) - you can also use monkfruit sugar, or sugar of your choice. Coconut sugar works but it will make the almond tofu brown.
- Almond extract
How to Make This Recipe
1. Prepare the gelatin: In a small cup, combine the gelatine powder and ¼ cup of soy milk together and whisk well with a fork immediately. Leave for about 5 minutes. The mix will have a sponge-like consistency.
2. Make the soy milk base: Heat up 2 cups of soy milk in a saucepan over low heat. Add in the sugar and stir until it dissolves completely. Do not let the mix boil as this will weaken the setting power of gelatin.
3. Melt the gelatin mix: Microwave the gelatin+milk mix at 20 seconds increments until the gelatin has completely dissolved. Alternatively, melt in a double boiler. Pour the gelatin mix into the saucepan and stir well over low heat.
4. Add almond extract: Turn the heat off and stir in the almond extract.
5. Split & Chill!: Pour into small cups or bowls and refrigerate for 4+ hours until set.
*See the recipe card below for detailed instructions.
Frequently Asked Questions
Yes you can and it’s a great vegetarian option. Be aware that agar’s setting power is way stronger than gelatin. I suggest using ½ teaspoon agar for this recipe.
If you see small bubbles on the surface or on the edge, you can gently tap the cup on the counter surface. - This only works before chilling!
Almond tofu can be refrigerated for 2-3 days. Make sure to cover the top to avoid drying up.
Since it’s such a small amount, this dish is considered to be safe for kids. Just like cupcakes and frostings with vanilla extract, most of the alcohol, if not all of it evaporates when it’s cooked or exposed to air.
If you want to be extra careful, I suggest cooking the mix for an extra 3 minutes over low heat (so it won’t boil) to cook off the alcohol completely. Note that the almond flavor may be less intense.
Recipe
Easy Almond Tofu Pudding (Annin Tofu)
Ingredients
- 2 teaspoons unflavored gelatin powder 1 envelope
- ¼ cup unsweetened soy milk to melt gelatin
- 2 cups unsweetened soy milk
- 5 tablespoons cane sugar
- 2 teaspoons almond extract
Instructions
- In a small cup, combine the gelatine powder and ¼ cup of soy milk together and whisk well with a fork immediately. Leave for about 5 minutes. The mix will have a sponge-like consistency.
- Heat up 2 cups of soy milk in a saucepan over low heat. Add in the sugar and stir until it dissolves completely. Do not let the mix boil as this will weaken the setting power of gelatin.
- Microwave the gelatin+milk mix at 20 seconds increments until the gelatin has completely dissolved. Alternatively, melt in a double boiler. Pour the gelatin mix into the saucepan and stir well over low heat.
- Turn the heat off and stir in the almond extract.
- Pour into small (4oz) size cups or bowls and refrigerate for 4+ hours until set.
Notes
Small bowls used in the picture hold 4 ounces each.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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