Almond Tofu Recipe

Easy Almond Tofu Recipe (Silky Soft Texture Guaranteed)


Step into the exotic aromatic realm of Asian desserts made with our perfect Almond Tofu Recipe, a delicacy similar to a mildly sweet creme caramel. The uniqueness of its taste and an unforgettable soft texture are the features that truly define this dessert. Whether you are a tofu and almonds fanatic, you will not deny the fact that this dish will brighten up your day.

What Is Almond Tofu Composed Of

In contradiction to what the name implies, almond tofu does not include almonds or tofu. This traditional Chinese dessert is made with apricot kernel and agar agar. Apricot kernel milk and sugar make this fruity dessert so awesome. It has a tofu-like consistency and an almond flavor, with the name being a composition of the words in Chinese to express the resemblance in texture and the linguistic identity of almonds and apricot kernels.

Almond Tofu

Taste and Texture:

Almond tofu boasts of a delicate and creamy tasting profile, that is somewhat mild, and has the trademark of creaminess and sweetness. This translucent, Fruit jelly like texture quickly melts in your mouth, so it is very appropriate for a cool cup of delicious ice cream, especially on a hot day. This dessert can offer different improvements which can be attained by varying the toppings and the flavorings that suit every person.

Almond Tofu Calories:

For people watching their calories, almond tofu allows them to indulge in effortless guilt-free pleasure, containing only around 80 calories per service. Its low-calorie content, vegetarian nature, and air-blown distribution render it a healthy and joyful snack.

Almond Tofu Ingredients:

Creating almond tofu at home is a breeze with just four key ingredients: the agar strips are immersed in the sweet apricot kernel, and sugar, and almond milk are added. The recipe can be modified as per taste and preference with alternate options for apricot kernels, agar substitutes, and milk selection.

Almond Tofu Ingredients

Soaking Kernels and Using Agar:

A vital point in the recipe is to soak the apricot kernels overnight and then blend them into apricot kernel milk. It should be underlined that apricot seeds are slightly poisonous though soaking and boiling them make them safe to eat. Agar, selected for its vegan-friendly attributes, needs to be brought to a boil to be appropriate for a jelly-like texture.

Soaking Kernels

Cooking Tips:

The recipe contains useful cooking notes which are as follows: the replacement of agar with gelatine, oat or soy milk as other options, and advancing the remaining apricot kernel pulp in other recipes. In addition, the requirement of accurate measurement of agar is stressed, and to prevent stirring till it sets.


Toppings bring out the best in almond tofu. Classic osmanthus syrup brings out a mild floral note and a honey character while honey, syrup of brown sugar, matcha powder, and toasted nuts provide various and tasty substitutes. Topping experimentations are welcomed, therefore enabling you to find your most preferred combination.

Almond Tofu Recipe:

Use the step-by-step maintenance guide to make your almond tofu at home. Soaking, blending, boiling, and combining properties are part of the recipe for this type of product. Osmanthus syrup and other toppings can be put to add another flavor.

Aspect Description
Ingredients – Almond extract<br>- Agar agar powder<br>- Firm tofu<br>- Sugar<br>- Water
Preparation – Dissolve agar agar powder in water and bring to a boil.
– Blend tofu, sugar, and almond extract until smooth.
– Combine the tofu mixture with the agar agar mixture and stir well.
– Pour the mixture into molds and let it set in the refrigerator for a few hours until firm.
Texture – Silky soft texture guaranteed, similar to creme caramel.
Flavor – Mildly sweet with a hint of almond flavor, creating a unique and delightful taste experience.
Serving – Serve chilled, garnished with sliced almonds or fruit if desired.
Variations – Experiment with different flavors such as vanilla or coconut for a variation on the traditional almond tofu.
Storage – Store leftover almond tofu in an airtight container in the refrigerator for up to several days.
Presentation – Serve in individual molds or unmold onto serving plates for an elegant presentation.

For more ease, here’s a step-by-step guide:


  • 1/2 cup sweet apricot kernel (soaked)
  • 3 cups water
  • 2 cups almond milk
  • 6-7 g of agar strips that have been soaked.
  • ¼ cup sugar
  • Instructions:

Prepare Apricot Kernel Milk:

  • Allow sweet apricot kernels to stand for a night.
  • Pulverize soaked kernels with 2 cups of water to yield apricot kernel milk.

Soak Agar Strips:

  • Soak agar strips in cold water to soften.

Boil Agar Strips:

  • Put agar strips in a pot and 1 cup of water. Boil to dissolve agar.

Combine Ingredients:

  • Put sugar and apricot kernel milk into the pot.
  • Simmer for 8-10 minutes.
  • Put some almond milk and stir.

Strain and Set:

  • Sieve the blend and pour it into a pudding mold or bowl.
  • Cool to room temperature and let it set.


  • Serve immediately or refrigerate the almond tofu.


  • Try out toppings such as osmanthus syrup, honey, brown sugar syrup, matcha powder, or roasted nuts.

Cooking Tips:

  • If preferred, replace agar with gelatine.
  • Substitute with oat or soy milk.
  • Ensure agar is measured accurately and do not stir till it solidifies.

Need to start a culinary trip with Easy Almond Tofu Recipe? Lift your dessert experience to a higher level and tantalize your taste buds with the truly harmonious combination of tastes and smooth creamy consistency. 

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Happy cooking!


Easy Almond Tofu Recipe will take you to the delightful world of Asian desserts, a treat that is more than its title. The silky and unanimous flavor profile of this homemade almond tofu enables you to savor a pleasant and healthy dessert. Forget about trying to find it in restaurants and enjoy the pleasure of cooking this culinary masterpiece in your kitchen.


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Q1) May I prefer gelatine in the almond tofu recipe to agar?

You can swap agar with gelatine in the almond tofu recipe. Nevertheless, it should be borne in mind that gelatine has different melting and setting temperatures than agar. Gelatine doesn’t call for boiling as an alternative it should be dissolved in liquid at 50-70°C and cooled or refrigerated to gel.

Q2) What are the substitutes for almond milk?

Absolutely! While traditional almond tofu often uses dairy milk, you can easily substitute it with other plant-based or dairy milk alternatives such as oat or soy milk at a 1:0:1 ratio. We suggest utilizing unsweetened types to keep the desired flavor characteristic.

Q3) May I freeze leftover almond tofu?

You can keep leftovers of almond tofu in an airtight container and refrigerate them, however, we discourage freezing them. Freezing can change its soft texture and, thus, ruin the whole desert. It is better to consume it fresh or refrigerate it for later consumption.