Almond Float is a popular Asian (I believe it's Chinese) dessert, at least in Hawaii.
It's essentially a fruit cocktail with some floating cubes of almond-flavored gel.
Of course, the gel is usually a sugar and gelatin mix. So I thought, why not cut out some sugar and increase the protein by using tofu instead?
1 block silken tofu
1 ~14-oz can of fruit cocktail mix, mandarin oranges, or other favorite fruit in syrup (traditionally it's syrup, but water or natural juices are okay too)
-OR- equivalent fresh fruit and juice
Approx 1/3 - 1/2 cup (depends on preference) amaretto flavoring syrup (I used Da Vinci brand sugar free Amaretto)
TofuXpress with #2 (light tension) spring
Press silken tofu in TofuXpress with #2 spring at least 2 hours
Drain water from tofu
Remove spring press
Cut tofu into small cubes and place in a 1.5-quart or larger bowl
Add amaretto syrup - be sure to add enough to cover the tofu with some excess
Cover and marinate 3-4 hours in refrigerator
Empty can of fruit including syrup/juice into the tofu
Active prep time: 5-10 minutes
Passive prep time: 5-6 hours
Adjust amount of amaretto syrup and marination time to taste.
In the traditional dish, the gel floats, but tofu is more dense. So if you really want the faux gel to float, try using fruit with syrup instead of juice or water.
Submitted by Brandon