Almond Tofu

Name: Almond Tofu
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 500 ml almond milk; 6 g agar; 50 g sugar; 200 g canned longans or lychees; 1 tsp almond extract

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Almond Tofu, often found gracing the tables at traditional Chinese banquets, is a dessert that echoes the celebratory spirit of gatherings. Though it carries the elegance of a dish meant for special occasions, this version brings it into the home kitchen, where it can be savored without the formality. Prepared with the intuitive touch of a family cook, this sweet treat is a nod to both tradition and everyday enjoyment.

Silky and fragrant, Almond Tofu should be a delicate balance of almond milk's subtle creaminess and the gentle sweetness of sugar. The addition of canned longans or lychees introduces a refreshing contrast, their syrupy juice mingling with the almond notes. As you take a spoonful, the tofu should yield effortlessly, offering a smooth, melt-in-the-mouth texture that perfectly complements the dish's understated elegance.

Ingredients

500 mlalmond milk
6 gagar
50 gsugar
200 gcanned longans or lychees
1 tspalmond extract

Method

Begin by preparing the almond milk base. In a medium saucepan, combine 500 ml of almond milk and 6 g of agar. Stir well to ensure the agar is fully dissolved in the milk. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent the agar from settling at the bottom.
Once the almond milk mixture reaches a simmer, add 50 g of sugar. Stir continuously until the sugar is completely dissolved. This will ensure the sweetness is evenly distributed and the texture remains smooth.
Remove the saucepan from the heat and add 1 tsp of almond extract. Stir the mixture gently to incorporate the almond flavor evenly throughout. The aroma should be fragrant and distinctly almond, signaling that the extract is well blended.
Pour the almond milk mixture into a shallow dish or individual serving molds. Allow it to cool at room temperature for about 10 minutes, then transfer it to the refrigerator. Chill until the mixture is firm and set, which should take about 2 to 3 hours. The texture should be similar to a soft, delicate jelly.
While the almond tofu is setting, prepare the canned longans or lychees. Drain 200 g of the fruit, reserving a little of the syrup if desired for additional sweetness. The fruit should be plump and juicy, ready to complement the almond tofu.
Once the almond tofu is fully set, remove it from the refrigerator. Gently cut it into cubes or desired shapes if using a shallow dish. If using individual molds, carefully unmold each portion onto serving plates.
Finish by topping the almond tofu with the prepared longans or lychees. If you reserved any syrup, drizzle a small amount over the top for added sweetness. Serve the almond tofu chilled, allowing the refreshing flavors to shine through as a delightful dessert.