Almond jelly

Annin tofu

A bowl of annin tofu
Alternative names	Xingren doufu, almond jelly
Type	Pudding
Main ingredients	Almond milk, water, gelling agent (usu. agar)

Annin tofu (杏仁豆腐) is a soft, jellied dessert made of almond milk, agar, and sugar. It is a traditional dessert of Beijing cuisine,Cantonese cuisine, Hong Kong cuisine, and Japanese cuisine. It is the Asian version of the blancmange.

The name "tofu" here refers to "tofu-like solid"; soy beans, which are the main ingredient of tofu, are not used. This naming convention is also seen in other east Asian dishes, e.g. Chinese yudoufu (鱼豆腐), Japanese .

Although modern day Japanese call almond アーモンド(amondo) which is the phonetic translation of the English word "almond", the Japanese language also recognizes 杏仁 - Chinese characters for almond， pronounced "annin" in Japanese. This pronunciation is somewhat close to the Shanghainese pronunciation of the characters 杏仁(/ɦãȵin/).

In the traditional recipe, the primary ingredient are almonds, soaked and ground with water. The almond milk is extracted, sweetened, and heated with a gelling agent (usually agar). When chilled, the almond milk mixture solidifies to the consistency of a soft gelatin dessert.

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.

Almond 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. One popular brand of mix is DoFu Delight.