Almond tofu (Chinese and Japanese: 杏仁豆腐; pinyin: xìngrén dòufǔ; Cantonese Jyutping: hang6 jan4 dau6 fu6; rōmaji: an'nindōfu) is a soft, jellied dessert made of apricot kernel milk, agar, and sugar popular throughout East Asia.

[1] This naming convention is also seen in other East Asian dishes, such as Chinese yúdòufu (魚豆腐) and Japanese gomadōfu (胡麻豆腐).

When chilled, the apricot kernel milk mixture solidifies into the consistency of a soft gelatin dessert.

[citation needed] In Taiwanese cuisine, the dish uses the sweeter southern variety of apricot kernels which are mixed with peanuts.

In Taipei, the dessert originated as a food stall dish, but is now also served in banquets halls and hotel restaurants.