Annin tofu or xingren tofu, sometimes translated as almond tofu, is a soft, jellied dessert made of apricot kernel milk, agar, and sugar. It is a traditional dessert of Chinese cuisine, and Japanese cuisine. A similar dessert is blancmange.
The name "tofu" here refers to "tofu-like solid"; soy beans, which are the main ingredient of tofu, are not used. This naming convention is also seen in other East Asian dishes, such as Chinese yúdòufu (鱼豆腐) and Japanese gomadōfu. Apricot kernel milk is often confused with almond milk, as apricot kernel itself is often confused with almond.