Taho (Silken Tofu with Sago and Syrup)

Ingredients

• 2 blocks Silken Tofu
• 0.5 cup Small Tapioca Pearls (Sago)
• 4 cups Water
• 1 cup Brown Sugar
• 1 teaspoon Vanilla Extract

Instructions

1. 1In a medium saucepan, combine the 0.5 cup Small Tapioca Pearls (Sago) with 4 cups Water. Bring to a rolling boil over high heat, then reduce heat to medium-low and simmer for 10 to 15 minutes, stirring occasionally, until the pearls are translucent with only a tiny white dot in the center. Drain the pearls in a fine-mesh sieve and rinse briefly under cool water to stop the cooking. Set aside.
2. 2In a separate medium saucepan, combine the 4 cups Water and 1 cup Brown Sugar. Place over medium-high heat and bring to a boil, stirring until the 1 cup Brown Sugar is completely dissolved. Reduce the heat to low and let it simmer gently for 5 to 10 minutes, or until the syrup has slightly thickened. You can test the thickness by seeing if a spoonful coats the back of a spoon.
3. 3Remove the saucepan with the syrup from the heat. Stir in the 1 teaspoon Vanilla Extract until fully combined.
4. 4Gently scoop the 2 blocks Silken Tofu into individual serving bowls, being careful not to break it up too much.
5. 5Spoon the cooked 0.5 cup Small Tapioca Pearls (Sago) over the silken tofu in each bowl.
6. 6Drizzle the arnibal syrup generously over the tapioca pearls and tofu.
7. 7Serve the Taho warm immediately.

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