Almond Tofu 杏仁豆腐
100g blanched almonds (skinless almonds)
30 – 40g Chinese bitter almonds 北杏 (apricot kernels)
1 cup warm water
2 cups of unsweetened soymilk (best use homemade), or you can use low fat milk
7 – 8g of agar strips
3 cups water, room temp or tap water
about 1/3 cup sugar (or enough to your taste)
- Put both almonds together in a bowl and soak with 1 cup warm water for 2 – 3 hours to soften them. I use the soaking water later, it has a nice almondy fragrance.
- Soak agar strips with some water for about 20 – 30 min. Drain off the water and chop the agar into small pieces. Soaking and chopping the agar strips will dissolve easier when heated.
- Put almonds, the soaking water and the remaining 3 cups of water together in a liquidiser and blitz for about 1 minute or till the almonds are pulverised to very fine pulp. If you use a small liquidiser cup, blend in two batches. Filter the almond milk with a muslin or cotton bag see soy milk making or a large piece of muslin. Squeeze out as much milk as you can. The remaining pulp should be quite dry. You can throw it away or use to make cake or add to bread mix. I have a cake recipe to use this pulp. See recipe later.
- Put the almond milk and soy milk in a pan, add soaked agar. Heat and stir till agar has completely melted (when you don’t see any more translucent agar strips).
- Sweeten with enough sugar, stir to dissolve. Pass the mixture through a sieve if you like to ensure the mixture is without any unwanted solids.
- Pour mixture into containers. Can use small pudding containers, jelly moulds or two larger rectangular/square boxes ( I used plastic lunch box). Remove any froth/bubbles floating on top. The almond tofu will set when cooled to room temperature.
- Keep in fridge till cold before serving.