Japanese Food

Simply Almond Tofu (杏仁豆腐)

This is a tofu recipe that has been passed down through my family for generations, each person adding his or her own special twist. I remember my great-grandmother making this dish for me when I was a child and to this day it remains my favorite. It is simple to prepare and very versatile, it can be eaten as an appetizer, main course, or dessert. This recipe goes best with a side of white rice.

As a vegetarian, it can be hard to find a dish that impresses a group of meat-loving friends, especially when most people’s perception of vegetarian food is bland and boring. But don’t worry! With a few simple substitutions, you can turn your meat dishes into ones suitable for the whole family. Here’s one of my personal favorites: Simply Almond Tofu (杏仁豆腐) .

My experience Almond tofu (also known as almond jelly or almond jelly) is essentially a complimentary dessert that you get at the end of a meal in Chinese restaurants. It’s better than the free soup at the beginning of the meal, but not by much. Generally, it is an almond extract with milk and agar agar, which is diced and added to smoothie syrup. The only thing I don’t like is the smoothie – it still tastes canned.

When I worked in Japan, almond jelly was no longer a compliment. In fact, it had to be ordered separately. I would never order it because I think it’s the same as what I’m used to. A friend of mine ordered it once, I tried it and immediately fell in love. First, it was served in a ramekin, so no smoothie syrup. When I put it in my mouth, it was both creamy and gelatinous – a perfect combination. It’s kind of like an almond panna cotta.

Depending on whether you want a firmer or softer texture, you can increase or decrease the amount of gelatin in the mixture. You can also substitute other milk such as almond milk, soy milk, whole and semi-skimmed milk, rice milk or coconut milk.

Ingredients

  • 1½ cup whole milk
  • ½ cup of schwere Sahne**
  • ½ cup of sugar
  • 1 tablespoon of basket cheese extract
  • 1 tablespoon gelatin
  • ½ cup of cold water

** You can also use other dairy liquids such as almond milk, soy milk, half-and-half, rice milk, coconut milk or just water

Tofu with almonds (杏仁豆腐)

Recipe Type : Dessert

Kitchen: Chinese

Servings : 4 portions

Cooking time: 5 minutes

Cooking time: 5 minutes

Total time: 10 minutes

  • 1 ½ cups whole milk**
  • ½ cup of schwere Sahne**
  • ½ cup of sugar
  • 1 tablespoon of basket cheese extract
  • 1 tablespoon gelatin
  • ½ cup of cold water
  1. Dissolve the gelatin by mixing it with ½ cup of cold water.
  2. Heat 1 ½ cups milk, stir in the sugar until dissolved, then remove from heat.
  3. Add the dissolved gelatin, making sure all the gelatin is dissolved.
  4. Add ½ cup of cream
  5. Pour into pans and let cool to room temperature.
  6. Place in the refrigerator for at least 6 hours to set.
  7. Serve as is or garnish with sliced fruit.

** Don’t hesitate to replace milk with other dairy liquids such as almond milk, soy milk, half-and-half, rice milk, coconut milk, or even just water.

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This entry was posted in Asia, China, Dessert, Japanese and tagged gluten free, quick and easy, cold served.

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