Almond Tofu with Lychees (Xing Ren Dou Fu)
Silky, softly set almond jelly cut into cubes and served in a light lychee syrup. A classic cooling dim sum finish.
- Time3 hr 15
- LevelEasy
- Costabout £0.68 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Lightly oil an 18 cm square tin or dish and line it with cling film if you want easy turning out.
- 2
Whisk the agar powder into the almond milk and water in a pan. Leave for 5 minutes, then bring to a gentle boil, stirring. Simmer for 2 minutes until the agar has fully dissolved.
2 min - 3
Stir in the 3 tbsp sugar and the almond extract until dissolved. Pour into the tin through a sieve.
- 4
Leave to cool for 30 minutes, then chill for at least 2 hours until firm.
120 min - 5
Drain the lychees, keeping 100 ml of the syrup. Mix this with the 100 ml water and the 1 tbsp sugar and chill.
- 6
Cut the almond tofu into diamonds or cubes. Spoon into bowls with the lychees and pour over the cold syrup.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
