Any recipes I post on my blog are foods that I can eat repeatedly without getting sick of the taste. Almond tofu, or 杏仁豆腐 (Xingren Doufu), hits all the cravings that boba can offer: light and fragrant jelly mixed with various canned fruit cocktail to sublime results. Sure, most people think salty and greasy when it comes to satisfaction. But this recipe is a palate cleanser at the same time. If you like the flavor of almond extract… give this a try.
2 cups water
1 pkg. almond tofu mix, or 0.5oz (14g) gelatin, or 0.1oz (3g) agar-agar
1 tbsp condensed milk
1 large can sliced peaches in syrup
1 large can lychees
1 bottle maraschino cherries
1 can mangosteen (optional)
Follow pkg. instructions for tofu mix: bring water to boil, stir in gelatin and allow to bloom. Stir in condensed milk. Once cooled, pour the mixture into a medium-sized rectangular Pyrex. Refrigerate at least 1 hour until set.
Cut vertical parallel strips into the jelly, followed by another series of parallel cuts about 30 degrees on the bias.
Add the canned fruits, keeping only the syrup from the peaches. The rest of the liquids can be discarded.
Enjoy!