Effortless Homemade Almond Tofu 家常杏仁豆腐

I’m really starting to become interested in Asian desserts! I find that they are light and easy, yet still flavorful and satisfying.  Following my experimentation with Honey Cake (Kasutera) and Hong Kong styled Egg Tarts, my latest experiment is almond tofu.  The “tofu” part is a little misleading, there is no actual tofu, or soy in the recipe.  I think the “tofu” part only refers to the texture, which is tofu like, (and not quite as firm as jello).

炎熱的夏天,就是要吃一些輕爽的點心! 除了冰淇淋以外,突然想到~還有杏仁豆腐這一道甜點! 在網路上找了一些食譜, 決定從食材跟做法最簡單的先開始。


Ingredients for Almond Tofu: milk, sugar, vanilla extract, gelatine, almond powder (water, not shown)


The ingredients for creating almond tofu in your own kitchen are simple~ water, sugar, milk, vanilla extract, gelatin, and most important, almond powder.  I used this one by Greenmax, which really hasn’t seen much action lately. (in the winter, I stir some of it into my milk, or oatmeal) Some recipes suggest using almond extract, instead of vanilla extract, but since almond extract isn’t an ingredient that I would normally use, I just used my homemade vanilla extract.

I actually forgot to take photos of the cooking process. All I can say is, I think the heat has addled my brain! But rest assured, it’s a very simple process, please see the instructions included below in this post.


Le Creuset cocotte, and bamboo spoon from Shanghai Street ( Hong Kong )

One part that absolutely has to be done, and is completely worth the effort, is pouring the mixture through a fine sieve. Stir as you might, there will still be grains of almond meal in your mixture! These little grains will take away from that velvety, smoothness of your final product.

Pour into containers, and chill for at least five hours.  (This recipe was quick and easy enough for me to make right before going to bed, so I just left it in the fridge overnight)

阿我既然忘了把製造過程拍下來了。 (大概真的是熱過頭了, 腦袋瓜暫時 broken  了)但過程很簡單, 就是把水,牛奶,熱一下, 把 gelatin 溶解,再加入糖,杏仁粉,香草精。 要倒近容器冷卻之前,記得先過濾一下~一定會有一些杏仁的小扎扎來亂事!


Almond Tofu 杏仁豆腐

This recipe results in a smooth, velvety, soft textured dessert.  (Note: It’s not as “bouncy” as the store bought kind!)

NB:  You can also make this recipe vegan or dairy free, by substituting the milk with soy, rice, or almond milk.


Almond Tofu 


  • 350 ml milk
  • 250 ml water
  • 300 ml milk
  • 1 bag gelatin
  • 50 g unsweetened almond powder
  • 60g sugar
  • ½ teaspoon vanilla extract


  1. In a pot, combine milk and 350 ml water. Warm up the mixture for 3-4 minutes in medium heat.
  2. Mix in the gelatin. Stir vigorously until the gelatin is well dissolved. Turn off the heat.
  3. Add remaining milk, almond powder, sugar, and almond extract. Stir until everything is dissolved.
  4. Filter the mixture through a fine mesh strainer. Discard the solid residue.

Pour the mixture into several bowls or cups. Chill in the fridge until solidified (about 5 hours).

(Recipe adapted from Yireservation)


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