The original version of "almond tofu" was made not with almonds, but apricot kernels, which have a strong almond flavour. Modern versions made with almond extract and milk taste very similar, but have a creamier texture.
• 18g powdered gelatin
• 1 litre full-cream milk
• 1 cup caster sugar
• 2 tsp almond essence
• 2 black tea bags
• ¼ cup dried goji berries
Sprinkle the gelatin over 250ml of the milk and leave to bloom for 5 minutes. Heat the remaining milk, half of the caster sugar and the almond essence until the sugar is dissolved, then whisk through the gelatin-milk mixture over heat until completely dissolved. Strain into 6 bowls or glasses and place in the fridge for at least 4 hours, until set firm.
Bring ¾ cup of water to a simmer and add the tea bags. Allow to steep for around 10 minutes, then remove the bags, squeezing out as much liquid as possible. Add the remaining sugar and goji berries and bring back to a simmer, stirring to dissolve the sugar. Remove from the heat and allow to cool to room temperature, then chill until ready to serve. Serve the almond tofu with a little of the goji tea syrup on top.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.