Taho (Filipino Silken Tofu Dessert) - Dairy-Free

Ingredients

• 1 package (12oz) Extra Soft/Silken Tofu
• 1 cup Water
• 1/2 cup Brown Sugar
• 1/2 teaspoon Vanilla Extract
• 1/4 cup Tapioca Pearls (Sago), small

Instructions

1. 1In a small saucepan, combine the 1 cup of water and the 1/2 cup of brown sugar. Place the saucepan over medium-high heat (190-200°C / 375-390°F). Stir constantly until the 1/2 cup of brown sugar is completely dissolved, which should take about 1-2 minutes.
2. 2Once the sugar is dissolved, reduce the heat to low (90-100°C / 195-210°F). Let the mixture simmer gently for 5 minutes to create a simple syrup. The syrup should thicken slightly. Remove the saucepan from the heat and stir in the 1/2 teaspoon of vanilla extract.
3. 3While the syrup is simmering, cook the 1/4 cup of tapioca pearls. Place them in a separate small saucepan with enough water to cover them. Bring to a boil over medium-high heat (190-200°C / 375-390°F), then reduce the heat to low (90-100°C / 195-210°F) and simmer for 10-15 minutes, or until the pearls are translucent with a small white dot in the center. Drain the cooked tapioca pearls in a fine-mesh sieve and rinse briefly with cool water to prevent sticking. Set aside.
4. 4Gently scoop the 1 package (12oz) of extra soft/silken tofu into two serving bowls. Be careful not to break the tofu.
5. 5Divide the cooked 1/4 cup of tapioca pearls evenly between the two bowls, spooning them over the silken tofu.
6. 6Drizzle the warm brown sugar syrup generously over the tofu and tapioca pearls in each bowl. Serve immediately while the syrup is warm.

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