Japanese Almond Tofu

Almond tofu is a traditional Chinese dessert made primarily from sweet almonds and milk. It gets its name from its resemblance to tofu in appearance. Its origins can be traced back to the story of Dong Feng during the Three Kingdoms period, who was known for his benevolent practice of “healing the world through the apricot grove.” Later, this delicacy spread from the folk tradition into the imperial court and became a signature dessert served at the Manchu-Han Imperial Feast. The finished product boasts a pure white color and a tender, smooth, and refreshing texture. It’s commonly enjoyed with osmanthus syrup or fresh fruits. 
The production techniques are divided into regional styles: In the North China region, sweet almonds and frozen starch are used to prepare the dish; in the Central China region, condensed milk is added for flavoring; and in the South China region, millet flour mixed with egg whites is employed to set the texture. The raw ingredients must be soaked and boiled to remove any toxins; excessive consumption may lead to indigestion. This food is rich in protein and vitamin E, and traditional Chinese medicine holds that it has the effects of moistening the lungs, relieving coughs, generating body fluids, and quenching thirst. Contraindications for consumption include individuals with diabetes, those with a damp-heat constitution, and people who consume it concurrently with certain Chinese medicinal herbs.