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Archive for September 5th, 2010

Almond Tofu

I used to make almond tofu a lot. Back then, I used either whole milk or half and half, and a lot of sugar. I haven’t made almond tofu for many years now. One reason is that I’ve become lactose intolerant (sorry too much information). There were a couple of things that made me want to try and make almond tofu again.

A couple of months ago, I noticed that almond milk is sold commercially.

Almond Milk

About a year ago, a friend of ours, R, mentioned that he ate almond tofu made with agar agar instead of gelatin. I was intrigued but not intrigued enough to try making almond tofu yet.

After many years of not making almond tofu, I forgot the proportions and ingredients (this is what happens when I cook without recipes).

Through the wonder of the internet, I found a recipe and inspiration here: http://openmouthinsertcookie.blogspot.com/2009/09/another-classic-almond-tofu.html

Today, the Qi Master and Mistress Qi invited us over for lunch. Mistress Qi has become a vegan (previously posted). I thought of making almond tofu, with almond milk and agar agar. This two switches in ingredients would take care of my lactose intolerance and Mistress Qi’s vegan choice (without going into too much detail, gelatin is not considered vegan).

I bought a package of agar agar from our Japanese membership warehouse store.

Agar Agar

This is what it looks like out of the package.

Agar Agar

The texture is almost like Styrofoam. Per the instructions on the package, I soaked the bar in one-and-one-half cups of cold water for about half-an-hour. I brought the water to a boil and simmered until the agar agar melted. I added one-third cups of sugar and one teaspoon of stevia. After the sugar melted, I added two-and-one-half cups of almond milk and brought the mixture to just boil. I took the pot of of the heat and added two teaspoons of almond extract.

I spooned the mixture into individual cups and refrigerated over night. I also prepared a light syrup of water, orange juice, lemon juice, lemon rum, and sugar. When the syrup cooled, I added fresh red plums, peeled, seeded, and cubed.

Almond Tofu, Red Plums in Light Syrup

I picked some chocolate mint leaves from our flower pots for decoration. Each person spooned the syrup over their tofu to their own taste.

Time for Dessert

The almond tofu made with tofu milk was lighter than almond tofu made with cow’s milk. The agar agar gave the almond tofu a slightly lighter texture than almond tofu made with gelatin (not as resilient). The color of the almond tofu was a little “dirtier” made with agar agar instead of gelatin. The Cat enjoyed the changes and said I added another dish to my quiver.

I can enjoy almond tofu again without the consequences (and it’s vegan!). 🙂

Enjoy.

The Mouse

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