Taho (Dairy-Free)

Ingredients

• 1 package Silken tofu
• 1/2 cup Small tapioca pearls (sago)
• 4 cups Water
• 1/2 cup Brown sugar
• 1/2 tsp Vanilla extract

Instructions

1. 1In a medium saucepan, combine the 1/2 cup small tapioca pearls (sago) with 4 cups of water. Bring to a boil over medium-high heat (375°F/190°C), then reduce the heat to low (200°F/93°C) and simmer for 15-20 minutes, stirring occasionally, until the pearls are translucent and tender. Drain the cooked tapioca pearls and set them aside.
2. 2In a separate medium saucepan, combine the 4 cups of water and the 1/2 cup of brown sugar. Heat over medium heat (300°F/150°C), stirring until the brown sugar is completely dissolved. Increase the heat to medium-high (375°F/190°C) and bring the mixture to a boil. Reduce the heat to low (200°F/93°C) and simmer for 10-15 minutes, or until the syrup has slightly thickened. Stir in the 1/2 tsp vanilla extract until combined.
3. 3Gently scoop the silken tofu into individual serving bowls. Be careful not to break the tofu.
4. 4Spoon the cooked 1/2 cup small tapioca pearls (sago) over the silken tofu in each bowl.
5. 5Drizzle the warm brown sugar syrup generously over the tapioca pearls and tofu. Serve immediately while warm.

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