Cold, light, and refreshing! Those are the words I would say if you ask me about Almond Tofu. The sweet apricot kernels' aroma and the mild sweetness really make it a perfect summer dessert. Plus, you only need 4 basic ingredients!
Prep Time20 minutesmins
Cook Time8 minutesmins
Soaking8 hourshrs
Total Time8 hourshrs28 minutesmins
Course: Dessert, Snack
Cuisine: Asian, Chinese
Keyword: 7 ingredients or less, Asian recipe, dairy-free, gluten-free, summer recipe, vegan
2Tbsporganic sugaror other vegan-friendly sugar, adjust according to your liking
80gsoymilkboth sweetened or unsweetened work
For serving
800galmond milk*
Instructions
Bake apricot kernels at 160°C for 20~30 minutes until the apricot kernels got colored.
Soak the roasted apricot kernels in water for 8~12 hours.
Drain out the soaking water. Add the apricot kernels and water to a blender and blend until mostly smooth.
Grab a nut milk bag and put it into a pot. Pour the apricot kernel mixture over the bag and use your clean hands to squeeze the "milk" out from the milk bag.
Add sugar and agar agar powder to the same pot. Cook it over medium-low heat and for 5~8 minutes. Make sure it bubbles. Then turn off the heat.
Stir in the soy milk. Pour the mixture into a square mode or a square food container like I did.
Let it cool down and then cover and refrigerate for at least 4 hours or until it's completely set.
Remove from the mode and use a sharp knife to cut it into 1.5 cm square cubes. Serve with additional almond milk or other plant-based milk of choice.
Notes
*Almond milk: You can use regular almond milk or make some apricot kernel milk to serve with almond tofu.
Storage: Store them in a food container in the fridge for 3~5 days.