Almond tofu is a popular Chinese dessert made not from tofu but with agar or gelatin. In this version, I top the almond tofu with fresh cherries that have been infused with ginger and scotch syrup.
Craving almond tofu this week, itching to make another Ginger & Scotch creation, and seeing this beautiful bowl of cherries in my mom’s kitchen all inspired me to come up with this recipe.
Almond tofu is a one of those snacks I grew up eating . My mom and I would often make it from a pre-packaged mix. The idea that I could make it from scratch never crossed my mind until recently when a friend made some herself and shared a few spoonfuls with me. I didn’t get a chance to ask her for the recipe but the one I experimented with came out delicious and just the way I wanted it.
What’s that you asked? WHAT IS ALMOND TOFU?
Despite its name, it’s not actually tofu at all. From what I understand, tofu is made from curdling soy milk which is then pressed to form the soft white blocks that you see in grocery stores – it is almost always used in savory dishes. Almond tofu, on the other hand, is served as a dessert and is made from agar or gelatin.
Making almond tofu from scratch, I can control the level of sweetness (I like mine less sweet so I add less sugar) and the texture (I like mine firm versus “silken” so I add less liquids) and I much prefer to serve my almond tofu with fresh fruit instead of canned.
Almond Tofu with Fresh Cherries and Ginger & Scotch Syrup
- 2 packets unflavored gelatin (I used Knox brand and each packet was .25 oz or 8 g each)
- 1/2 cup sugar
- 1 cup boiling water
- 2 1/2 cups milk I used skim
- 1 1/2 teaspoons pure almond extract
- Combine the gelatin and sugar in a medium saucepan. Add the boiling water and stir until the gelatin and sugar are completely dissolved.
- Pour in the milk, add the almond extract and stir to combine.
- To make individual servings, pour into small serving bowls or cups. To make one single layer that you can later cut up and serve, pour the mixture into a shallow pan. Refrigerate until set, about 4 hours.
Ginger and Scotch Syrup
- In a small saucepan, combine the water, sugar, and crushed ginger and bring to a boil. Reduce the heat to simmer for 5 minutes, stirring until the sugar is completely dissolved. Remove from heat and add the Scotch Whisky.
- Halve the cherries with a knife and remove the pit using a small spoon or a small knife. Throw the cherry halves into the Ginger & Scotch syrup mixture and refrigerate until needed. The ginger will continue to infuse into the syrup and the cherries will absorb some of the syrup flavors.
- When the almond tofu is completely set, remove from fridge and serve by spooning the Ginger and Scotch syrup mixture with the cherries onto the almond tofu. If you made a single layer of almond tofu, then cut the tofu into squares, spoon into serving bowls, and drizzle the Ginger & Scotch syrup and cherries on top.
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