Taho (Gluten-Free)

Ingredients

• 1 package Silken Tofu
• 1/4 cup Small Tapioca Pearls (Sago)
• 1/2 cup Brown Sugar
• 1/2 cup Water
• 1/2 teaspoon Vanilla Extract

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium saucepan, combine the 1/2 cup brown sugar and 1/2 cup water. Heat over medium-high heat until the mixture reaches a rolling boil, about 5-7 minutes. Reduce the heat to low and simmer for 5 minutes, or until the syrup has thickened slightly. Stir in the 1/2 teaspoon vanilla extract and remove from heat.
2. 2Place the 1/4 cup small tapioca pearls in a separate small saucepan and cover with 2 cups of water. Bring to a boil over medium-high heat. Cook for 10-15 minutes, stirring occasionally, until the tapioca pearls are translucent. Drain the pearls in a fine-mesh sieve and rinse briefly with cool water.
3. 3Gently scoop the silken tofu into two serving bowls. Ensure the tofu remains as intact as possible.
4. 4Divide the cooked 1/4 cup small tapioca pearls between the two bowls of silken tofu.
5. 5Drizzle the prepared brown sugar syrup generously over the silken tofu and tapioca pearls in each bowl.

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