Strawberry Almond Tofu Dessert

Jun 6, 2011 | Chinese Food, Recipes | 9 comments

In the last week my life has changed so much and hopefully for the better. As you know I’ve been working as a chef for a few years but as well as cooking one of my other passions is drawing. When I was in my teens I had the option of either studying art or studying cooking and I ended up studying the latter but I’ve always wanted to see what I can achieve by studying something else.

So in the last few weeks I applied to study a full time course in Illustration at a well known college in Edinburgh and I’ve been accepted. Yay! I really love the people I work with but one day I will have to move back to my country and in Taiwan there are no places for female chefs. The vast majority of chefs in Taiwan are men and it’s very difficult for a woman to have a decent place in a professional kitchen.

Also, you’ll have to admit I’m a bit too delicate to work as a chef. Remember my broken finger last week and all my burns? It’s too much.

Another great bit of news is I’ll keep working part time at the same restaurant while I study but I’ll also have a lot more time to update my blog so you should expect to see a lot more recipes coming from me in the future and maybe one day (hopefully!) I’ll get my book finished!

So let’s talk about today’s recipe…

Strawberry Almond Tofu Dessert

The way I made this dish isn’t the traditional way for making Almond Tofu Dessert. The traditional way is you cut the almond tofu into small diamond shapes surrounded by pieces of diced fruit and syrup. I made this dish with strawberries as we’re in strawberry season right now and I chilled the dish in the fridge so this is a nice cool dish. This is a great dessert for the summer.

We believe almonds will give you beautiful smooth skin so we like to eat lots of almonds. The name of this dish might sound like a contradiction as there’s no tofu in this dish but the main ingredient, soy milk, is the same as from tofu, so I guess this is why we call it Almond Tofu.

This dish is made up of strawberry coulis at the bottom with the almond tofu on top, topped with fresh fruit of choice. The strawberry coulis has pieces of fresh strawberry in it as well.

strawberry almond tofu dessert

 

Strawberry Almond Tofu Dessert

Course Main Dish
Prep Time 2 hours
Total Time 2 hours
Servings 4 portions

Ingredients

Ingredients for Strawberry Coulis

  • 100 g fresh strawberries
  • 100 g caster sugar
  • 70 g water
  • 2 tsp corn flour

Ingredients for Almond Tofu

  • 1 ltr soy milk
  • 4 pieces gelatine
  • 150 g caster sugar
  • 200 g peeled almonds
  • 100 g water
  • 2 drops almond extract

Instructions

Procedure for Strawberry Coulis

  1. Use a food processor to purify 100g of fresh strawberries then put into a small sauce pot along with the water and sugar. Bring  this to the boil.
  2. Mix the corn flour with 2 teaspoons of water in a separate bowl and gradually stir into the saucepan from step one to ensure  even texture. Bring the sauce to the boil again after adding this mixture. Once it has boiled pour the mixture into a bowl and allow to cool down.

Procedure for Almond Tofu

  1. Use the food processor to blend the almonds almost to a powder texture.
  2. Put the almond powder, soy milk, water, sugar and almond extract into a saucepan and bring this to boil. Once at the boil allow to simmer for 45 minutes but stir occasionally while simmering to make sure it doesn’t burn on the bottom of the pan.
  3. After the 45 minutes pass the mixture through a sieve as we don’t want any lumps of almond. After passing though allow the mixture to cool down a little. Soften the gelatine and stir this into the cooled mixture. Cooling the mixture down before adding the gelatine is essential otherwise the gelatine would be destroyed at a high temperature.
  4. Once you have added gelatine allow the mixture to cool down until the dish is warm but not hot. At this moment you can prepare the glasses for pouring the mixture into.
  5. In the glass or dish that you choose to use, place fresh strawberries at the bottom and cover this with strawberry coulis. This should fill about one fifth of the glass/dish. Being gentle, cover the strawberry coulis with the almond tofu mixture until about 4/5ths of the glass are filled. Leave in a fridge until it has set (this should take about 1 hour but I left it overnight).
  6. Once the dessert has set place fresh strawberries on top and it’s ready to serve. I added blackberries for extra garnish but this is entirely optional.