Refreshing Almond Tofu Lychee Dessert

In a medium saucepan, whisk together the almond milk, 40g of granulated sugar, and agar-agar powder until fully dissolved. Bring the mixture to a gentle boil over medium heat, stirring constantly for 2-3 minutes to activate the agar-agar.

Remove from heat and stir in the vanilla extract. Pour the mixture into a shallow dish or mold (approximately 20x20 cm) and let it cool to room temperature. Then, refrigerate for at least 2 hours, or until completely set and firm.

While the almond 'tofu' chills, prepare the lychee syrup. If your canned lychees come in a light syrup, use that directly. Otherwise, gently heat the 200ml lychee syrup with the remaining 40g of granulated sugar until the sugar dissolves. Let it cool completely, then refrigerate until very cold.

Once the almond 'tofu' is firm, carefully invert it onto a cutting board. Cut it into small, bite-sized cubes (about 1.5-2 cm sides).

Drain the canned lychees, reserving the syrup if you're using it as part of your base. If using fresh lychees, ensure they are peeled and pitted.

To assemble, divide the almond 'tofu' cubes and lychees among individual serving bowls. Pour the chilled lychee syrup over the top.

Garnish each bowl with a sprinkle of toasted slivered almonds and a fresh mint leaf before serving immediately.