Easy Jiggly Almond Tofu with Orange Sauce

Easy Jiggly Almond Tofu with Orange Sauce

The rich heavy cream and the bittersweet orange sauce match perfectly. The orange sauce is thickened with a katakuriko slurry.

Ingredients: 4 servings

200 ml
Heavy cream
100 ml
Chinese apricot kernel flour
1 tablespoon
2 tablespoons
★Gelatin powder
5 g
2 tablespoons
Orange juice
100 ml
1-2 teaspoons
1 tablespoon
Cointreau (optional)
A small amount
Mint leaves
As needed


1. Add the milk, heavy cream, Chinese apricot kernel flour, and sugar to a pot. Turn on the heat. When it begins to boil, remove from heat.
2. Combine the ★ ingredients and mix in to Step 1 until dissolved.
3. When Step 2 has cooled, pour into cups. When they have cooled to room temperature, chill in the refrigerator to set.
4. Pour the orange juice into a small saucepan and heat. Combine the ● ingredients to the juice to thicken, add the Cointreau and let cool.
5. Pour the sauce from Step 4 over the Step 3 cups and top with mint leaves.

Story Behind this Recipe

You can prepare an authentic flavor with Chinese apricot kernel flour in your home kitchen.
You can easily thicken the orange juice by adding katakuriko dissolved in water.