The dessert known as “annin-dōfu” is most commonly translated as “almond tofu” — this, despite the fact that it contains neither almonds nor tofu. Rather than soy, annin-dōfu is usually made with plain old milk that is set with gelatine or agar, meaning a dish that sounds vegan actually isn’t. However, if we actually start with almond milk, this sweet morsel can be wholly plant-based and, with a little imagination, very low waste.
This recipe also includes a homemade almond praline as a topping, but if you’re starting with store-bought almond milk, sliced almonds will do the job. Prep time: Overnight + 30 minutes and setting time Place the almonds in a bowl, cover them with water and let them soak in the refrigerator overnight. Drain the water, then transfer the almonds and measured water into a blender.
Blend on high speed for one minute until the liquid looks milky and frothed. Place a fine weave muslin, cheese cloth or nut milk bag over a jug and pour the blended mixture through. Gather the edges of the cloth tightly and squeeze with to extract all the liquid into the container and leave the pulp behind.
Set aside for later. 15 grams kyōnin-sō (apricot kernel powder) In a small saucepan, combine the agar powder and almond milk. Bring it to a simmer over medium heat, stirring constantly. Simmer for two minutes to fully activate the agar.
Remove the pan from the heat and stir in the sugar and apricot kernel extract. Strain the mixture through a fine mesh sieve into four small silicone muffin molds, a flat container for cutting later or tiny bowls. Place these in the refrigerator for at least an hour to fully set, then pop them out of silicon molds or cut to serve.
While the annin-dōfu sets, crumble the almond pulp as much as you can onto a paper-lined baking tray and bake for 20 minutes at 180 degrees Celsius. In a small saucepan, mix the sugar and water, then boil until a caramel color begins to appear. Quickly add the baked almond pulp, stir to combine and pour onto kitchen paper.
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