Name: Almond Tofu (Annin Dofu)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 cups Whole milk; 0.5 cup Heavy cream; 0.33 cup Granulated sugar; 2 tsp Agar-agar powder; 0.5 cup Water; 1 tsp Almond extract; 1 tbsp Dried goji berries

"This chilled almond tofu is a refreshing, silky-smooth dessert featuring the delicate fragrance of almond and a light, floral syrup. Traditionally served in Chinese dim sum, it is a cooling treat that perfectly balances a subtle sweetness with a velvety, melt-in-your-mouth texture."

Ingredients

Qty	Item
2 cups 480 ml	Whole milk
0.5 cup 120 ml	Heavy cream
0.33 cup 65 g	Granulated sugar
2 tsp 4 g	Agar-agar powder
0.5 cup 120 ml	Water
1 tsp 5 ml	Almond extract
1 tbsp 10 g	Dried goji berries

How to Make Almond Tofu (Annin Dofu)

In a small bowl, whisk the agar-agar powder into the cold water and let it bloom for 5 minutes.

In a medium saucepan, combine the whole milk, heavy cream, and sugar over medium heat. Stir continuously until the sugar has completely dissolved.

Pour the agar-agar mixture into the saucepan. Bring the liquid to a very gentle simmer, whisking constantly for about 3 minutes to ensure the agar is fully activated and no granules remain.

Remove the saucepan from the heat and stir in the almond extract.

Pour the mixture through a fine-mesh sieve into a shallow glass container or individual serving ramekins to ensure a perfectly smooth surface.

Let the mixture sit at room temperature until it begins to firm up, then cover and refrigerate for at least 4 hours, or until completely set.

Use a sharp knife to cut the tofu into small cubes directly in the container. Serve chilled in individual bowls, topped with a splash of simple syrup and a few soaked goji berries for garnish.

·
Always use agar-agar powder rather than flakes for a smoother texture and more reliable setting.
·
Do not boil the milk mixture vigorously as it can cause the dairy to skin or the flavor to change; a light simmer is sufficient.
·
For a more traditional flavor, replace the almond extract with 2 tablespoons of apricot kernel powder.
·
Straining the liquid through a fine sieve before setting removes any undissolved agar or air bubbles for a professional finish.

Frequently Asked Questions

Can I use gelatin instead of agar-agar?

Yes, you can substitute agar-agar with 1 tablespoon of gelatin powder, though the texture will be slightly more bouncy and less firm than traditional Annin Dofu.

Is there actual soy bean curd in this recipe?

No, despite the name, it contains no soy. It is called 'tofu' because its appearance and soft texture resemble white bean curd.

How do I prevent the almond tofu from being too hard?

If your tofu is too firm, reduce the agar-agar powder slightly next time. The ratio of liquid to powder is key to achieving the signature silky texture.

Can I make this dairy-free?

Yes, you can substitute the milk and cream with soy milk or almond milk, though the flavor profile will shift slightly toward the base milk used.

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