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Overview

Chinese Almond Tofu

Xing Ren Dou Fu, Annin Tofu, Almond Jelly

This Chinese almond tofu recipe — xing ren dou fu — sets sweetened almond milk into silky white jelly cubes, then serves them cold with canned fruit in juice. The jelly is delicate and cool, with a gentle almond fragrance, and the fruit on top adds colour and sweetness. This version is set with agar-agar instead of gelatin, so it stays vegetarian. One serving is about 320 g.

Almond tofu — xing ren dou fu in Mandarin, annin tofu in Japanese — is a dessert of the Chinese banquet table, where it is served cold at the end of a long meal. Almonds were ground and strained into a sweet milk, then set into a trembling jelly; in Cantonese restaurants it became a fixture, usually served with canned fruit cocktail, as in the photograph. The traditional setting agent is gelatin, but agar-agar, made from seaweed, sets the same delicate jelly and keeps the dish vegetarian. It is a different dessert from Japanese anmitsu, which is agar jelly served with red bean paste and black sugar syrup.

Pairs well with: Hot jasmine tea

Provenance

China flag China

Chinese Banquet Dessert Classic

East & South Asia

Time Dedication

20m

10m prep • 10m cook

Batch Yield

4 Servings

199 kcal per serving

1 serving ≈ 320 g

Technical Skill

Easy

Easy (No Bake)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Afternoon snack, banquet dessert, hot summer day Cost: Low — about $2 per serving at home
Tags: Sweet Mild Vegetarian
A bowl of Chinese almond tofu with white jelly cubes, canned peaches, fruit cocktail and a cherry

Chinese Banquet Dessert Classic

Photo: King of Hearts, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2 per serving at home (USD)

The agar must dissolve completely before the milk goes in, so the jelly sets silky and clear rather than grainy.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 20m
P

Prep Stage: Measure Everything and Ready the Moulds

10 Mins • Measure + Drain

Measure out the 500 g whole milk, 300 g water, 8 g agar-agar powder, 60 g sugar, 5 g almond extract and 0.5 g salt. Drain the 400 g canned fruit cocktail, keeping about 100 g of the juice for serving, and drain the 20 g maraschino cherries. Lightly oil a square dish or four small moulds with a drop of neutral oil so the jelly releases cleanly. NOTE: this version is set with agar-agar, a seaweed-based gelling agent, so it is vegetarian. Traditional almond tofu often uses gelatin, which is made from animal collagen and is not vegetarian — do not substitute gelatin here, or the vegetarian tag would be wrong.

Maestro Tip: Measure the almond extract carefully — a little too much turns the flavour medicinal.

  1. 1

    Dissolve the Agar Completely

    4 Mins Boiling, about 100°C (212°F)

    Put the 300 g water and 8 g agar-agar powder in a medium pan. Bring to a boil over medium heat, then turn down to a gentle simmer and cook for 3 minutes, stirring constantly, until the powder has completely disappeared and the liquid is clear. Do not stop early — undissolved agar makes a grainy jelly.

    Stir the whole time — agar settles fast and sticks to the bottom of the pan.

    Done when: Liquid completely clear, no powder visible, about 100°C (212°F).

  2. 2

    Add the Milk, Sugar and Almond Extract

    2 Mins Off the heat, cooling from about 95°C (200°F)

    Stir the 60 g sugar and 0.5 g salt into the hot agar liquid until dissolved, then take the pan off the heat. Pour in the 500 g whole milk and the 5 g almond extract, and stir gently until the mixture is smooth and even. Do not boil the milk — the pan should be off the heat.

    Adding the milk off the heat keeps it from scorching and turning the jelly grey.

    Done when: Smooth, even, milky liquid with a gentle almond fragrance.

  3. 3

    Strain, Pour and Chill Until Set

    2 Hours Chilling Fridge, about 4°C (39°F)

    Pour the mixture through a fine sieve into the oiled dish or moulds to catch any lumps. Let it cool on the bench for 15 minutes, then cover and chill in the fridge for at least 2 hours, until the jelly is firm and set all the way through.

    Straining is the one step that guarantees a silky jelly — skip it and the texture turns rough.

    Done when: Jelly firm to the touch, holding its shape when the dish is tilted.

  4. 4

    Cut into Cubes and Serve with Fruit

    4 Mins Cold, about 4°C (39°F)

    Turn the jelly out onto a board and cut it into neat 2 cm cubes. Divide the cubes between 4 small bowls, spoon the 400 g drained fruit cocktail and the kept juice over the top, and finish each bowl with a maraschino cherry. Serve cold.

    Cut the cubes with a wet knife — it slides through the jelly without sticking.

    Done when: Neat white cubes, fruit glistening on top, served cold.

Finishing Touches & Plating

Serve the Chinese almond tofu cold, in small bowls, with the fruit and its juice spooned over the jelly cubes.

Nutritional Physiology & Benefits

Nutrition

Energy

199

kcal / serving

Protein

4g

Complete AA

Carbs

37g

Complex

Fats

4g

Healthy

Per serving (4 servings · 1 serving ≈ 320 g)
Energy199 kcal
Protein4 g
Carbohydrates37 g
Fat4 g
Fibre2.7 g
Sugar34.1 g
Sodium107 mg
Per 100g
Energy62 kcal
Protein1.4 g
Carbohydrates11.5 g
Fat1.3 g
Fibre0.8 g
Sugar10.7 g
Sodium33 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Provides calcium and vitamin B12 from the milk, and vitamin C from the canned fruit.

Vegetarian and Light

The jelly is set with agar-agar, a seaweed-based gelling agent, so the dessert is vegetarian and light.

Fruit on Top

Canned fruit in juice adds colour, sweetness and vitamin C without any extra cooking.

Light and Refreshing

About 199 kcal per serving makes it one of the lightest desserts — sweet and refreshing without feeling heavy.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Drinks

Hot Jasmine Tea

Hot jasmine tea is the classic banquet partner — warm, floral and palate-cleansing after a cold dessert.

Ginger Tea

A small cup of warm sweet ginger tea after the cold jelly warms the stomach.

Vegetables

Fresh Lychees

Fresh lychees add a floral, juicy note that echoes the almond fragrance.

Sides

Almond Cookies

A few small almond cookies give crunch against the soft, silky jelly.

Complete menu

Serve the Chinese almond tofu after a Chinese meal of stir-fried vegetables and steamed rice, with hot jasmine tea on the side.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Pouring Before the Agar Dissolves

Agar sets firmly and will not re-melt the way gelatin does, so if the mixture is poured into the mould before the agar has fully dissolved, the jelly turns grainy. Simmer until the agar disappears completely. This is general food information, not medical advice.

Overdoing the Almond Extract

Almond extract is strong — a little too much makes the jelly taste medicinal instead of delicate. Measure it carefully and do not add extra. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA light, refreshing dessert with about 199 kcal per serving — one bowl is a gentle finish to a meal.
  • ChildrenA mild, sweet dessert children usually love; the jelly cubes are soft and easy to eat.
  • ElderlySoft, cool and easy to eat — a good dessert for older eaters; keep to one bowl because it is sweet.
  • Pregnant womenFine as an occasional dessert; the milk is pasteurised and the jelly is set with agar, not gelatin. Ask your clinician about portions.
  • Breastfeeding womenA light, refreshing dessert; enjoy one bowl. Ask your clinician about portions.
  • AthletesAbout 199 kcal with quick energy from sugar and fruit makes it a light treat after training.
  • Weight gainAt about 199 kcal it is a light dessert — enjoy a full bowl with extra fruit.
  • Weight lossAt about 199 kcal a serving it is a modest dessert — enjoy one bowl and use less sugar if you like.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesAbout 36.9 g of carbohydrate and 34.1 g of sugar per serving, mostly from the sugar and fruit — keep to half a bowl and ask your clinician about portions.
  • High blood pressureOne serving carries about 107 mg of sodium, which is low — the dish is naturally light on salt. Ask your clinician about portions.
  • Kidney diseaseLow in protein and sodium, so a small bowl is usually fine on most kidney diets. Ask your clinician about portions.
  • GoutLow in purines, so a small bowl is usually fine for people with gout. Ask your clinician.
  • Stomach issuesCool, soft jelly with fruit is usually gentle on the stomach. Ask your clinician.
  • Cardiovascular diseaseAbout 4.2 g of fat per serving with no cholesterol-heavy ingredients, so it fits a heart-friendly meal. Ask your clinician.
  • Fatty liverAbout 4.2 g of fat per serving, so the fat is low — the sugar is the part to watch. Ask your clinician.
  • Food allergiesContains milk and almond extract — anyone with a milk allergy must use a plant milk, and anyone with a tree-nut allergy must use a nut-free almond flavouring or omit it. The dish is gluten-free as written.
  • Special therapeutic dietsVegetarian and gluten-free as written, set with agar instead of gelatin — check the milk and almond extract against your diet plan and ask your clinician.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool, cover and store in a sealed container in the fridge, without the fruit on top.
In the fridge
3 days, in a sealed container, without the fruit topping.
In the freezer
Not recommended — freezing ruins the jelly texture.
How to reheat
Do not reheat — almond tofu is served cold.
Freezing recommended
No.
Signs it has spoiled
Sour smell, watery surface, or jelly that has gone soft and slimy.

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