Almond Tofu

Method

Toast the ground almonds in a dry pan for 2 minutes until fragrant, then blend with milk until smooth and strain through fine muslin cloth, pressing to extract all liquid. Bring the almond milk to a gentle simmer with agar-agar powder and caster sugar, stirring constantly for 3 minutes until completely dissolved, then add almond extract and pour into a shallow rectangular mould. Allow to cool completely, then refrigerate for at least 4 hours until set. For the syrup, simmer water with rock sugar and ginger slices for 10 minutes, then cool. Cut the almond tofu into cubes or diamond shapes and serve chilled in bowls with the ginger syrup spooned over top.