Last week I made some homemade sushi and served that with miso soup, with result that I still had half of the silken tofu left in my fridge. I didn’t want this tofu to go to wait so I looked different sort of recipes with silken tofu and I came a across Taho, a Philippine snack. Taho is made with fresh silken tofu, sago pearls and a sweetener. Since I made this last minute, I only had tapioca pearls on had but sago pearls are very similar to tapioca pearls. Also the recipes I looked up, used palm sugar as sweetener and I didn’t had that either so I used brown sugar.
It is getting warmer here in Belgium, hopefully it stays this way, so this snack was perfect. Cold and refreshing, I couldn’t wait so mine was a bit warm from the tapioca pearls but it was still good.
To make Taho, you will need: (serves 1)
7 ounces or 200g silken tofu (extra soft tofu)
1/3 cup or 73g brown sugar
1/2 cup or 50g tapioca pearls
1 tablespoons water
- First of all you need to prepare your tapioca pearl or if you have sago pearls that is even better. I chose quick boiling tapioca pearls, but you can use whatever kind you have on hand. Be sure to read the directions on the package because every brand has a different cooking directions. I added in a tablespoon or so brown sugar into the boiling water my tapioca pearls were cooking.
- Next up is the sweetener, for that I heated up the brown sugar into a pot with the water, just until the brown sugar was completely melted and was very syrupy.
- Let everything cool down before serving, then fill your serving cup with the tofu, then the pearls and then drizzle in as much syrup as you like. Enjoy!