Annin Tofu is the most beloved Chinese dessert in Japan. You can find it everywhere. It is in high-end dim sum spots and local convenience stores.
When I moved to the U.S., I noticed something surprising. Most local Chinese restaurants do not feature it on their menus. As a Japanese person, I crave this light dessert. It is perfect after a rich, savory meal.
This recipe delivers a velvety, melt-in-your-mouth texture. We pair it with a beautiful, naturally pink fresh peach syrup.
What is Annin Tofu?
Despite the name, Annin Tofu contains no soy milk or real tofu. The name comes solely from its appearance. It looks like snowy white blocks of soft silken tofu.
Traditional Annin Tofu is a sweet jelly. Chefs make it from apricot kernel milk, sugar, and a setting agent.
Ancient Chinese medicine used apricot kernels to soothe coughs and asthma. Raw kernels taste quite bitter. To fix this, doctors mixed them with sweet milk and sugar. This clever trick created a legendary dessert.
Key Ingredients: Almond Powder vs. Almond Flour
To get this recipe right, understanding your ingredients is essential.
Use Chinese Almond Powder (杏仁粉 / 杏仁霜): This is actually made from sweet apricot kernels, not tree almonds. It has a distinct, sweet, elegant, and flower-like aroma. You can easily find it at local Chinese grocery stores or online.
Do NOT use Western Almond Flour/Meal: Tree almond flour will not dissolve in the milk. It will leave your dessert gritty and without that signature floral aroma.
The Extract Alternative: If you cannot find authentic Chinese almond powder, you can substitute it with high-quality almond extract, though the flavor profile will shift slightly.
Why You’ll Love This Recipe
The Best Texture: While traditional recipes use agar-agar (which yields a firmer, gelatinous snap), this recipe uses gelatin to achieve an incredibly soft, creamy, pannacotta-like texture.
Naturally Pink Peach Syrup: Instead of using canned fruit cocktail syrup, we make a quick homemade syrup infused with fresh peach skins, giving it a stunning pink hue and a fresh, summer aroma.
Soft Annin Tofu (杏仁豆腐) with Fresh Peach Syrup
Ingredients
Almond Tofu Base
- 7 g Gelatin powder
- 1 tbsp Water for blooming gelatin
- 532 ml Whole milk
- 70 g Granulated sugar
- 5 tbsp Chinese almond powder 杏仁霜 / 杏仁粉
- 144 ml Heavy cream
Fresh Peach Syrup & Garnish
- 158 ml Water
- 45 g Granulated sugar
- 1 tbsp Lemon juice
- 1 pc Fresh Peach peeled; reserve skin for syrup, slice flesh for garnish
- 1 tbsp Goji berries optional, for garnish
Instructions
Prepare the Almond Tofu
- In a small bowl, sprinkle the gelatin powder over 1 tablespoon of water. Mix well and let it sit for 3 to 5 minutes to soften.
- In a medium pot, combine whole milk, sugar, and Chinese almond powder. Place over medium heat and stir constantly until the sugar and powder dissolve completely. Turn off the heat right before it reaches a simmer—do not let it boil.
- Add the bloomed gelatin into the warm milk base and stir until fully dissolved. Pour in the heavy cream and whisk gently to combine.
- Pour the liquid base through a fine-mesh strainer into your desired serving molds or a large flat container to ensure an ultra-smooth finish.
- Cover and place in the refrigerator for at least 3 hours or until completely set.
Prepare the Peach Syrup & Assemble
- Combine water, sugar, lemon juice, and the reserved fresh peach skins in a small saucepan. Heat over medium heat. Stir occasionally to dissolve the sugar. Remove from the heat once it starts simmering.
- Pour the hot syrup through a fine-mesh strainer into a clean container. Press gently on the peach skins to extract the pink color. Discard the skins. Let the syrup cool completely, then chill it in the refrigerator.
- Scoop the chilled annin tofu into serving bowls.
- Slice the peach flesh into bite-sized pieces. Arrange the fresh peach slices on top. Pour the chilled pink syrup over the dessert. Garnish with goji berries and serve.
Notes
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- Almond Powder Note: Buy authentic Chinese Almond Powder (杏仁粉/杏仁霜) made from apricot kernels. Do not use Western tree almond flour. It does not dissolve and makes the texture gritty.
- Temperature Caution: Do not boil the milk after adding the gelatin. High heat destroys the gelatin structure. This prevents the dessert from setting correctly.
- Storage: Keep the dessert covered in the refrigerator for up to 3 days. Store the tofu and syrup separately. Combine them right before serving to keep the peaches fresh.
