Annin tofu

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Annin tofu
Almond jelly.jpg
A bowl of annin tofu
Alternative namesXingren doufu, almond jelly
Main ingredientsAlmond milk, water, gelling agent (usu. agar)
Annin tofu
Chinese name
Jyutpinghang6 jan4 dau6 fu6
Hanyu Pinyinxìngrén dòufǔ
Literal meaningalmond tofu
Japanese name

Annin tofu (杏仁豆腐) or almond tofu is a soft, jellied dessert made of apricot kernel milk, (which is often translated as almond milk, as apricot kernel itself is often translated as "almond"), agar, and sugar. It is a traditional dessert of Beijing cuisine,[1] Cantonese cuisine, and Japanese cuisine. It is similar to blancmange.

The name "tofu" here refers to "tofu-like solid"; soy beans, which are the main ingredient of tofu, are not used.[2] This naming convention is also seen in other east Asian dishes, e.g. Chinese yudoufu (鱼豆腐), Japanese tamagodofu.

Traditional recipe[edit]

Annin tofu with Osmanthus-honey dressing.

In the traditional recipe, the primary ingredient are almonds, soaked and ground with water. The almond milk is extracted, sweetened, and heated with a gelling agent (usually agar). When chilled, the almond milk mixture solidifies to the consistency of a soft gelatin dessert.


Although the agar-based recipe is vegan, there are numerous nontraditional recipes that are not. Most are based on dairy products and a small amount of flavored extract. Gelatin is also a common substitute for agar.

Almond jelly can be made from scratch or using instant mix. There is an instant soy-based powder with a coagulating agent, which dissolves in hot water and solidifies upon cooling.

See also[edit]


  1. ^ "旧京茶馆面面观". 人民网·北京旅游信息网. 30 April 2010.
  2. ^ "在家做杏仁豆腐(美食高手)". 环球时报 生命周刊 page 6. 11 October 2005.

External links[edit]