Almond Tofu

Cabnolen's Note:

This is a very popular dessert dish in Asian countries. It's easy, simple, and refreshing! It doesn't actually use tofu, but it's white and cubed, which resembles tofu, hence its name. Give it a try, I have shared this with many of my non-Asian friends and they all loved it and gave rave reviews!

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 8-10

Yield: 1.0 bowl

tofu

• 300 ml boiling water
• 2 tablespoons gelatin
• 5 tablespoons sugar
• 300 ml warm milk
• 1 -2 teaspoon almond essence

liquid

• 1 (410 g) can fruit salad in syrup (or juice)
• raw sugar or brown sugar
• hot water

Directions:

1. Dissolve the gelatine with boiling water, dissolve in the sugar.
2. Add warm milk and essence.
3. Using a shallow dish (or 2 or 3), pour the jelly in, to around 1cm deep/high.
4. Meanwhile, dissolve brown or raw sugar in hot water to taste, make it a little sweeter than usual so it's the right sweetness after adding in the fruit salad.
5. Add the fruit salad, chill well.
6. When the jelly solidifies, cut into 1cm cubes, and add to the chilled liquid.
7. Do NOT add the jelly into hot or warm liquid! Make sure the liquid is at least cold before adding them inches.
8. Add more sugar to the liquid if required, otherwise ready to serve!
9. p.s. cooking time = chilling time.

Reviews

[Chef #1336677]

Oh, I have been looking for this recipe! A Chinese restaurant we used to go to before we moved always had this as dessert! I altered the recipe by using Splenda instead of sugar because I am trying to lose weight, and I can see this becoming a staple dessert for me, especially in the summer. I never tire of it! Also, instead of milk, I used nonfat soy milk. Delicious!