Taho (Silken Tofu with Syrup and Pearls)

Ingredients

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

Instructions

1. 1In a medium saucepan, combine the 1/4 cup Tapioca Pearls (Sago) with 2 cups Water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until the pearls are translucent and cooked through. Drain the cooked tapioca pearls and rinse them under cold water to stop the cooking and prevent them from sticking together.
2. 2While the tapioca pearls are cooking, prepare the syrup. In a separate small saucepan, combine the 1/2 cup Brown Sugar and the 1/4 cup Water. Place the saucepan over medium heat.
3. 3Stir the brown sugar and water mixture constantly until the 1/2 cup Brown Sugar has completely dissolved. Once dissolved, increase the heat to medium-high and bring the mixture to a boil. Let it boil for 1 minute, then reduce the heat to low.
4. 4Simmer the syrup gently for 10-15 minutes, stirring occasionally, until it has thickened slightly to a syrupy consistency. You can test the thickness by letting a drop fall from your spoon; it should fall slowly. Stir in the 1/2 teaspoon Vanilla Extract until combined.
5. 5Gently warm the 1 package Silken Tofu. You can do this by placing the unopened package in warm water for about 5-10 minutes, or by carefully heating it in a microwave-safe dish over low heat for 1-2 minutes until just warm. Be careful not to overheat or boil the tofu.
6. 6To assemble the taho, carefully scoop the warm silken tofu into two serving bowls. Spoon the cooked tapioca pearls over the tofu.
7. 7Drizzle the arnibal (syrup) generously over the tapioca pearls and silken tofu. Serve the taho immediately while it is warm.

Substitutions

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