Chinese Almond Tofu (Summer dessert)
A perfect flourless and easy dessert! It's very fresh and light too.
Servings: 6 people
- 2 cups Almond milk (480mL)
- 1 cup Water (240mL)
- 4 g Agar
- 1 tsp Almond extract
- 2 tbsp Blond Cane Sugar
- 2 tbsp Dried blackcurrant leaves + dried Hawthorn leaves (or any other herbal tea you like. I chose these ones because the flavors are sweet and floral. )
- 4 cups water
Put all the Tofu ingredients in a saucepan, bring to a slow boil on medium heat.
Continue cooking while stirring for 5 minutes.
Filter the mixture through a fine-mesh strainer and pour it into a large rectangle container.
Remove any bubbles floating on top and set aside to cool down.
Keep in the fridge until cold and cut into cubes.
Boil some water, and infuse the herbs for 8-10 minutes.
Filter the infusion and place it into the fridge to cool down.
Serve the tofu with the fresh blackcurrant & hawthorn herbal tea and some fruits.