Taho
If you’ve ever visited the Philippines, you’ll know very well the sound of street vendors calling “Tahoooooo”! Served as a delicious breakfast or a treat at any other time of day, Taho is made of layers of lush silken tofu, rich sweet syrup and pops of tapioca pearls. It is traditionally served warm, but can also be eaten cold. I made mine using boba pearls, purchased at my local Asian grocer, because I love the drama of those big pearls, but you can also use traditional tapioca pearls or even sago.
Servings
4
Prep time
Cook time
Recipe
Dairy-Free, Vegetarian
Ingredients
- 1½ cups dark-brown sugar
- 1¼ cups water
- 2 tsp vanilla paste
- 1 cup tapioca or sago pearls
- 600g silken tofu
Method
- Place the brown sugar, water and vanilla in a small saucepan over medium heat and cook, stirring regularly, until the sugar dissolves.
- Bring to a firm simmer and simmer until the mixture thickens to a syrup, approx. 5-10 min
- Keep warm until ready to serve
- Cook the tapioca pearls according to the package instructions, then drain well.
- Return the pearls to the pot you cooked them in and add a few spoonfuls of the syrup to coat and stop them sticking and to infuse them with flavour
- Leave to sit while you prepare your tofu
- Heat a pot of water to a simmer and then lay your tofu on a sheet of baking paper, inside a steamer.
- Traditionally, bamboo steamers are used but it’s not necessary to go out and buy one especially; a normal steamer pot will do just fine
- Steam the tofu over very gentle heat for 5 mins to warm it through and give it an incredibly silky texture
- Serve in small glasses (this a very sweet breakfast, packed with protein, so you don’t need lots) by layering thin slices of tofu with the pear
- Finish off by drizzling the sweet syrup over the top
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