Lucas Sin Makes Almond Tofu With Poached Apricots & Black Sesame | Food52 + Lexus

Almond Tofu With Poached Apricots & Black Sesame
Prep time: 3 hours 20 minutes
Cook time: 10 minutes

Ingredients
For the almond milk:
1/2 cup Southern Chinese almonds (sometimes called apricot kernels), rinsed
1/2 cup almonds (or slivered almonds), blanched and peeled
3 cups water

For the almond tofu:
1 cup almond milk (from recipe above)
1/2 cup heavy cream
1 teaspoon powdered gelatin, bloomed in 2 tablespoons water for 3 to 5 minutes
3 tablespoons granulated sugar
Pinch kosher salt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

For the almond sauce:
1 cup almond milk (from recipe above)
2 tablespoons osmanthus syrup (or apricot jam)

For the black sesame sauce:
1 tablespoon glutinous rice, soaked overnight in a few inches of water in the fridge
1/4 cup black sesame seeds, toasted (add a few white sesame seeds so you can easily tell when the black sesame seeds are toasted)
2 cups water
3 tablespoons honey

For the poached apricots:
8 dried apricots
1 cup dry white wine
3 tablespoons granulated sugar
Pinch kosher salt
2 long strips lemon zest

To finish:
Yellow/orange edible flowers (optional)

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[jcmarasigan]

Lucas Sin legit always teaches me something new. The pinch of white sesame seeds mixed with the black sesame seeds when toasting is genius!

[vicebeer]

Lucas, your videos are always soo good. You have a thought provoking and gentle way of conveying your deep knowledge and passion for Chinese cuisine to a western audience. I am more than impressed. It is clear that you put great care and thought into all your recipes, standing on the shoulders of giants. Much love from Australia. Thank you Food52 for composing these videos so expertly.

[jessmess]

i would immediately buy any cookbook he writes. i don't eat meat so i probably couldn't make half the recipes, but just learning about the history of food is enough for me

[ItsPatriceGreen]

“It’s not to sweet” definitely means it’s a perfect dessert !

[markowalski]

Lucas is so chill, I wish he had his own show

[bruce-chang]

Lucas Sin is always great, but really though, shout out to the folks behind the video production at Food52. The lighting is always great, colour is always on point. I think they're consistently putting out some of the best looking food videos on youtube.

[MarieSimone]

I've never heard of Lucas Sin before nor do I enjoy cooking, just ran across this video. However, I must say, listening to him is so relaxing. His energy is very calming and I could listen to him talk all day.

[ernesthopkins]

Beautiful homage to Cecilia Chang and the complexities of food culture she shared with San Franciscans and the world. Your passion is still right on the surface of your presentation. Thank you.

[Genny-Zee]

I don’t know whether I’m hungry for the food or Lucas Sin 🤤

[swisski]

Thank you Lucas for showing us that trick with toasting a few white sesame seeds in with the black sesame as a colour indicator. That was very cool!

[gd-mnyw]

Thanks Lucas for making this and all your videos. Your passion for authentic Chinese cooking is apparent in every episode and, well, as a an old dude, gives me a lot of hope for the future of chefs in your generation.

[tristamtrondheim]

I'm gooped and gagged by the sheer beauty elegance talent and insight behind this desert. It's nostalgic and futuristic at the same time.

[michaellau]

For those of you wondering where to buy apricot kernels, you can find them in most Chinese supermarkets in the herbal or soup aisle. There definitely *are* concerns about the cyanide content similar to other fruit stones/seeds -- like apples! -- but I've eaten them my entire life in Chinese soups with zero issues. Just cook them thoroughly and limit consumption.

In Canada specifically, apricot kernels have a maximum extractible cyanide level too. Not sure about the US.

[muzmuz]

is it weird that i dont even care what the food is i just like listening to Lucas talk

[lineetta]

I clicked immediately when I saw Lucas Sin! Looks like a great recipe, and I love learning about the history and theory behind it.

[maryandchild]

lucas is so good at explaining things in the most concise way possible. a lot of chefs i have to watch at 1.5 or 2x speed because they tend to ramble or forget what they already said.

[private]

I ❤ that Lucas honors his heritage and brings these fabulous, celebrated dishes to the western world. BTW, it’s okay to tear up….so much respect

[josephsf]

Lucas Sin is the most informative Chef on the world stage. He's articulate, passionate and he's eye-candy 💓💓

[b_leigh]

This connects to him so deeply and it shows love it

[lillianlouie]

I’ve eaten at Ceceilia Chang’s restaurant. The dishes were tasty and elegant. I love almond tofu and black sesame pudding. The poached apricots looks like a nice addition!