Almond Tofu (Almond Pudding, 杏仁豆腐)
3 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 cups unsweetened original almond milk
- 0.5 oz (14 g) gelatin sheet or powder ((or 0.1-oz/3-g agar strips for vegetarian diet))
- 5 tablespoons sugar (, divided)
- 1 teaspoon almond extract
- 2 cups strawberries
Method
- (1) Bring 1 cup almond milk to a boil. Turn off heat and add the gelatin. Stir until dissolved completely.
- (2) Add 4 tablespoons sugar and the almond extract. Stir until dissolved.
- (3) Add the remaining 1 cup almond milk and stir to mix well. Pour the mixture through a fine sieve into a 8”x8” (20x20cm) baking pan. Place in the fridge until set, 1 hour or so.
- (4) Meanwhile, prepare the strawberries. Quarter the strawberries and mix them with the remaining 1 tablespoon sugar. Cover with plastic wrap and transfer to the fridge to macerate.
- (5) When ready to serve, run a knife around the edge of the pudding to loosen it, then cut it into 1/2-inch (1 cm) squares. Use a rubber spatula to release the pudding and transfer it into serving bowls. Add the strawberries along with the macerating liquid. Enjoy!