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 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
Instructions
- (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!
Notes
- The prep time does not include the hour to set the pudding after the cooking.
Nutrition
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