Go Back
+ servings
White bowl filled with white cubes of almond tofu, berries and brown sugar syrup.

Almond Tofu

Almond tofu is a Chinese almond-flavored dessert that gets its name from its similar texture and appearance (but not taste!) as tofu. It’s light and refreshing, so it’s perfect as dessert after a big dinner!
Course Dessert
Cuisine Chinese
Keyword almond extract, almond milk, egg-free, gelatin, gluten-free, grain-free
Prep Time 15 minutes
Setting Time 8 hours
Total Time 8 hours 15 minutes
Servings 4 people
Calories 68 kcal


  • 2 cups almond milk
  • 2 ¼ teaspoons powdered gelatin
  • 3 tablespoons granulated sugar
  • 1 teaspoon almond extract
  • teaspoon kosher salt


  1. Pour 1 cup almond milk into a wide, shallow bowl. Sprinkle the gelatin all over the surface of the milk (make sure not to pour in one heap!), then let the gelatin and milk sit for 5-10 minutes.
  2. Heat up the remaining 1 cup milk until hot to the touch. I like using the microwave because it’s easy, but you can do this over the stovetop if you’d prefer. Don’t walk away from the milk while it’s heating up, because you don’t want it to start boiling (and if it does, let it cool down for 5 minutes before proceeding).
  3. Mix the sugar, almond extract and salt into the hot milk until combined, then pour over the gelatin and mix until the gelatin is completely dissolved. You should see no gelatin clumps.
  4. Pour into a container with a lid, then cover and refrigerate for at least 8 hours. You can make this up for 1 week in advance, and keep it in the refrigerator

  5. When ready to serve, cut the almond tofu into cubes and spoon into 4 bowls. Top with whatever you’d like, and serve!

Recipe Notes

You can use another kind of milk, but you may want to increase the almond extract to 1 ½ teaspoons to help boost the almond flavor if you do so.

If your milk is already sweetened, I’d recommend decreasing the sugar from 3 tablespoons to a heaping 2 tablespoons.

Note that the calorie count does not include toppings.