Asian•healthy

Almond Tofu (Almond Pudding, 杏仁豆腐)

A delicious and healthy Asian dessert that is quick and fun to make. {Gluten-Free, Vegetarian Adaptable}

Ingredients

2 cup 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 tbsp sugar (, divided)
1 tsp almond extract
2 cup strawberries

1
(1) Bring 1 cup almond milk to a boil. Turn off heat and add the gelatin. Stir until dissolved completely.
2
(2) Add 4 tablespoons sugar and the almond extract. Stir until dissolved.
3
(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
(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
(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!