Almond Tofu
A seasonal summer specialty prized for its smooth, tender texture and jade-white color, traditionally valued for supporting digestion, nourishing the lungs, and soothing coughs.
Ingredients
Sweet almonds (soak in water, peel, and chop)
250 g
Agar (rinse, add water and bring to a boil to dissolve)
20 g
Milk (bring to a boil, cool, then pour into the almond paste)
250 g
Hawthorn cake (cut into small dice)
150 g
Water
to taste
Sugar (used in two portions, for the almond paste and the sugar syrup)
750 g
Water (for boiling the agar)
250 g
Water (for the sugar syrup)
to taste
Instructions
1
Make the almond paste
First soak the sweet almonds in water, peel them, and chop them finely. Place them in a bowl, add water and 750 g of sugar, and mix into a smooth almond paste.
2
Prepare the milk mixture
Bring the milk to a boil, let it cool, then pour it into the almond paste. Strain the mixture through cheesecloth.
3
Combine and set
Rinse the agar and place it in a pot with 250 g of water. Bring to a boil so the agar fully dissolves, then strain through cheesecloth. Combine with the almond paste and stir until evenly mixed. Pour into small bowls, let cool, and refrigerate until set.
4
Make the sugar syrup
Place water in a pot, add 300 g of sugar, and bring to a boil. Let it cool completely, then refrigerate until ready to use.
5
Serve
Cut the chilled almond tofu into blocks with a knife, drizzle the sugar syrup over, and top with diced hawthorn cake before serving.
