Almond Tofu - Revision history

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	'''Almond Tofu''' (Simplified/Traditional Chinese: 杏仁豆腐; Pinyin: ''Xìngrén dòufu'') is a Chinese dessert of lightly sweet, almond- or apricot-kernel–flavored milk set with agar or gelatin into soft cubes or a smooth slab, usually served chilled in fruit syrup or with canned fruit. Despite the name, it is '''not''' soybean [[tofu]] and contains no dairy tofu curd; nor is it the same as warm savory tofu or the soybean pudding [[Douhua]]. The “tofu” in the name is a texture metaphor also seen in other East Asian “tofu-like” sweets.<ref name="wp">[https://en.wikipedia.org/wiki/Annin_tofu English Wikipedia: Almond tofu / Annin tofu]</ref>		'''Almond Tofu''' (Simplified/Traditional Chinese: 杏仁豆腐; Pinyin: ''Xìngrén dòufu'') is a Chinese dessert of lightly sweet, almond- or apricot-kernel–flavored milk set with agar or gelatin into soft cubes or a smooth slab, usually served chilled in fruit syrup or with canned fruit. Despite the name, it is '''not''' soybean tofu and contains no dairy tofu curd; nor is it the same as warm savory tofu or the soybean pudding [[Douhua]]. The “tofu” in the name is a texture metaphor also seen in other East Asian “tofu-like” sweets.<ref name="wp">[https://en.wikipedia.org/wiki/Annin_tofu English Wikipedia: Almond tofu / Annin tofu]</ref>

	== Characteristics ==		== Characteristics ==

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	'''Almond Tofu''' (Simplified/Traditional Chinese: 杏仁豆腐; Pinyin: ''Xìngrén dòufu'') is a Chinese dessert of lightly sweet, almond- or apricot-kernel–flavored milk set with agar or gelatin into soft cubes or a smooth slab, usually served chilled in fruit syrup or with canned fruit. Despite the name, it is '''not''' soybean [[tofu]] and contains no dairy tofu curd; nor is it the same as warm savory tofu or the soybean pudding [[Douhua]]<ref name="wp">[https://en.wikipedia.org/wiki/Annin_tofu English Wikipedia]</ref>.		'''Almond Tofu''' (Simplified/Traditional Chinese: 杏仁豆腐; Pinyin: ''Xìngrén dòufu'') is a Chinese dessert of lightly sweet, almond- or apricot-kernel–flavored milk set with agar or gelatin into soft cubes or a smooth slab, usually served chilled in fruit syrup or with canned fruit. Despite the name, it is '''not''' soybean [[tofu]] and contains no dairy tofu curd; nor is it the same as warm savory tofu or the soybean pudding [[Douhua]]. The “tofu” in the name is a texture metaphor also seen in other East Asian “tofu-like” sweets.<ref name="wp">[https://en.wikipedia.org/wiki/Annin_tofu English Wikipedia: Almond tofu / Annin tofu]</ref>

	== Characteristics ==		== Characteristics ==

	Appearance is ivory-white and trembling-soft; flavor is fragrant apricot-kernel/almond with mild sweetness. Often topped with lychee, mandarin orange, or osmanthus syrup. Cantonese banquet versions are neat cubes in clear syrup.		Appearance is ivory-white and trembling-soft; flavor is fragrant apricot-kernel/almond with mild sweetness. Often topped with lychee, mandarin orange, goji, or osmanthus syrup. Cantonese banquet versions are neat cubes in clear syrup. Soft quality cue: gentle kernel perfume without harsh bitter-almond chemical notes from overdosed extract. Firmer than many milk puddings, softer than some grass-jelly cubes.

	== Ingredients (overview) ==		== Ingredients (overview) ==

	Apricot kernel milk or almond extract with dairy or soy milk, sugar, agar-agar or gelatin. Traditional southern recipes emphasize apricot kernels (南北杏) rather than Western sweet almonds alone.		Apricot kernel milk or almond extract with dairy or soy milk, sugar, agar-agar or gelatin. Traditional southern recipes emphasize apricot kernels (南北杏) rather than Western sweet almonds alone; modern shortcuts use extract and dairy. Soft vegan note: agar-based sets need no gelatin. Overview only—not a recipe.

	== History and culture ==		== History and culture ==

	Longstanding banquet and café dessert across Chinese regions; Hong Kong and Cantonese menus list it beside [[Mango Pudding]] and other cold sweets. ~~English menus say~~ "almond ~~tofu~~" or "almond jelly." Related soybean dessert [[Douhua]] is a different product.		Longstanding banquet and café dessert across Chinese regions; Hong Kong and Cantonese menus list it beside [[Mango Pudding]] and other cold sweets. Soft Taiwan note: southern apricot kernels mixed with peanuts appear in café and banquet versions that began as stall sweets and later moved into hotel restaurants—local evolution, not a claim that Taipei invented the category.<ref name="wp" /> Soft diaspora note: Hawaii’s “almond float,” linked to Chinese immigrant dessert habits from the nineteenth century onward, often uses gelatin, almond extract, and canned fruit cocktail—related family, Americanized presentation.<ref name="hsb">[https://archives.starbulletin.com/2000/03/29/features/story1.html Hawaii Star-Bulletin: almond float dessert]</ref> English menus say “almond tofu” or “almond jelly.” Related soybean dessert [[Douhua]] is a different product. Soft Japanese annindōfu shares the same Chinese characters and apricot-kernel idea as a peer East Asian dessert reading, not as proof of Chinese dependence on Japanese cafés.

	== Serving and variations ==		== Serving and variations ==

	Chilled dessert after banquets or as a café sweet. See [[Hong Kong Food]], [[Douhua]], and [[Mango Pudding]].		Chilled dessert after banquets or as a café sweet. Soft variations: fruit cocktail float, osmanthus-honey dressing, mango topping, or soy-milk instant powder sets. Soft contrast cluster: [[Douhua]] (soy), [[Grass Jelly]] (mesona), [[Mango Pudding]] (mango-dairy gelatin). Soft traveler tip: banquet cubes in clear syrup emphasize perfume and cool mouthfeel more than heavy sweetness. See [[Hong Kong Food]], [[Douhua]], and [[Mango Pudding]].

	== See also ==		== See also ==

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{{#seo:
|title=Almond Tofu (杏仁豆腐) - Chinese Food Wiki
|keywords=Almond Tofu,杏仁豆腐,Hong Kong Food,Douhua,Mango Pudding
|description=Almond Tofu is a Chinese dessert jelly flavored with apricot kernel or almond essence, distinct from savory tofu and from Douhua.
}}

{{Infobox chinese food
| image = Almond Tofu.jpg
| caption = Almond Tofu
| alternate_name = Xingren doufu; apricot-kernel jelly; almond soybean curd (dessert jelly)
| pinyin = Xìngrén dòufu
| type = Sweet almond-flavored jelly dessert
| course = Dessert
| country = China
| region = Widespread Chinese dessert (Cantonese banquet and Hong Kong cafés; northern and banquet menus too)
| other = Set almond/apricot-kernel flavored jelly — not dairy tofu and not savory tofu dishes
}}

'''Almond Tofu''' (Simplified/Traditional Chinese: 杏仁豆腐; Pinyin: ''Xìngrén dòufu'') is a Chinese dessert of lightly sweet, almond- or apricot-kernel–flavored milk set with agar or gelatin into soft cubes or a smooth slab, usually served chilled in fruit syrup or with canned fruit. Despite the name, it is '''not''' soybean [[tofu]] and contains no dairy tofu curd; nor is it the same as warm savory tofu or the soybean pudding [[Douhua]]<ref name="wp">[https://en.wikipedia.org/wiki/Annin_tofu English Wikipedia]</ref>.

== Characteristics ==

Appearance is ivory-white and trembling-soft; flavor is fragrant apricot-kernel/almond with mild sweetness. Often topped with lychee, mandarin orange, or osmanthus syrup. Cantonese banquet versions are neat cubes in clear syrup.

== Ingredients (overview) ==

Apricot kernel milk or almond extract with dairy or soy milk, sugar, agar-agar or gelatin. Traditional southern recipes emphasize apricot kernels (南北杏) rather than Western sweet almonds alone.

== History and culture ==

Longstanding banquet and café dessert across Chinese regions; Hong Kong and Cantonese menus list it beside [[Mango Pudding]] and other cold sweets. English menus say "almond tofu" or "almond jelly." Related soybean dessert [[Douhua]] is a different product.

== Serving and variations ==

Chilled dessert after banquets or as a café sweet. See [[Hong Kong Food]], [[Douhua]], and [[Mango Pudding]].

== See also ==

* [[Hong Kong Food]]
* [[Douhua]]
* [[Mango Pudding]]
* [[Grass Jelly]]
* [[Red Bean Soup]]
* [[List of dishes (A-Z)]]

== References ==
{{Reflist}}