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.
Preparation
Annin tofu with Osmanthus-honey dressing.
In the traditional recipe, the primary flavoring agent is apricot kernels, soaked and ground with water. The mixture is strained, sweetened, and heated with a gelling agent (usually agar). When chilled, the apricot kernel milk mixture solidifies into the consistency of a soft gelatin dessert.[citation needed]
Although the agar-based recipe is vegan, there are numerous nontraditional recipes that are not. Most are based on dairy products and a small amount of flavored extract. Gelatin is also a common substitute for agar. Annin jelly can be made from scratch or using instant mix. There is an instant soy-based powder with a coagulating agent, which dissolves in hot water and solidifies upon cooling.[citation needed]
In Taiwanese cuisine, the dish uses the sweeter southern variety of apricot kernels which are mixed with peanuts. In Taipei, the dessert originated as a food stall dish, but is now also served in banquets halls and hotel restaurants.[2]
In Hawaii where it is commonly known as "almond float," it was introduced by Chinese immigrants starting in the 1850s, it is now usually made with gelatin and almond extract and typically mixed with canned fruit cocktail and canned lychee.[3]
^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.
