Almond tofu

Almond Tofu
A bowl of almond tofu
Alternative namesalmond tofu, almond jelly, almond float
TypePudding
Main ingredientsApricot kernel milk, water, gelling agent (usually agar)
Almond tofu
Chinese name
Chinese杏仁豆腐
Jyutpinghang6 jan4 dau6 fu6
Hanyu Pinyinxìngrén dòufǔ
Literal meaningapricot kernel tofu
Transcriptions
Standard Mandarin
Hanyu Pinyinxìngrén dòufǔ
Wu
Romanizationghan nyin deu vu
Yue: Cantonese
Jyutpinghang6 jan4 dau6 fu6
Southern Min
Hokkien POJhēng-jîn-tāu-hū
hēng-lîn-tāu-hū
Japanese name
Kanji杏仁豆腐
Kanaあんにんどうふ
Transcriptions
Romanizationannindōfu

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.

The name "tofu" here refers to "tofu-like solid"; soy beans, which are the main ingredient of tofu, are not used.[1] 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.

  1. ^ Song Xin (11 October 2005). "在家做杏仁豆腐（美食高手）" [Making almond tofu at home (food master)]. 环球时报 生命周刊 (in Chinese). p. 6. Archived from the original on 14 December 2014. Retrieved 9 December 2014.