Almond tofu
Almond tofu (Chinese and Japanese: 杏仁豆腐; pinyin: xìngrén dòufǔ; Cantonese Jyutping: hang6 jan4 dau6 fu6; rōmaji: an'nindōfu) is a soft, jellied dessert made of apricot kernel milk, agar, and sugar popular throughout East Asia.
A bowl of almond tofu | |
| Alternative names | almond tofu, almond jelly, almond float |
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| Type | Pudding |
| Main ingredients | Apricot kernel milk, water, gelling agent (usually agar) |
| Almond tofu | |||||||||||||||||||
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| Chinese name | |||||||||||||||||||
| Chinese | 杏仁豆腐 | ||||||||||||||||||
| Jyutping | hang6 jan4 dau6 fu6 | ||||||||||||||||||
| Hanyu Pinyin | xìngrén dòufǔ | ||||||||||||||||||
| Literal meaning | apricot kernel tofu | ||||||||||||||||||
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| Japanese name | |||||||||||||||||||
| Kanji | 杏仁豆腐 | ||||||||||||||||||
| Kana | あんにんどうふ | ||||||||||||||||||
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The name "tofu" here refers to "tofu-like solid"; soy beans, which are the main ingredient of tofu, are not used. This naming convention is also seen in other East Asian dishes, such as Chinese yúdòufu (魚豆腐) and Japanese gomadōfu (胡麻豆腐). Apricot kernel milk is often confused with almond milk, as apricot kernel itself is often confused with almond.
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