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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}
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dessert
Cuisine: Asian
Servings: 3 to 4 servings
Calories: 102kcal
Author: Maggie Zhu


  • 2 cups 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 tablespoons sugar , divided
  • 1 teaspoon almond extract
  • 2 cups strawberries


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


  1. The prep time does not include the hour to set the pudding after the cooking.


Serving: 4g | Calories: 102kcal | Carbohydrates: 21.7g | Protein: 1g | Fat: 1.7g | Sodium: 91mg | Potassium: 207mg | Fiber: 1.9g | Sugar: 18.7g | Calcium: 180mg | Iron: 0.7mg