Taho (Silken Tofu with Syrup and Sago)

Ingredients

• 1 package (12-16 oz) Silken tofu
• 1 cup Brown sugar
• 1/2 cup Water
• 1/2 teaspoon Vanilla extract
• 1/2 cup Sago pearls (tapioca pearls)

Instructions

1. 1Place the 1/2 cup sago pearls in a small saucepan and cover with water (use enough water to generously cover the pearls, about 3 cups). Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until the pearls are translucent with only a small white dot in the center. Drain the cooked sago pearls in a fine-mesh sieve and rinse briefly under cold water to stop the cooking. Set aside.
2. 2Combine the 1 cup brown sugar and 1/2 cup water in a medium saucepan. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring until the brown sugar is dissolved. Reduce the heat to low and let the syrup simmer gently for 15 minutes. The syrup should thicken slightly; it will continue to thicken as it cools. Stir in the 1/2 teaspoon vanilla extract.
3. 3Carefully spoon the 1 package (12-16 oz) silken tofu into individual serving bowls. Be gentle to avoid breaking the tofu.
4. 4Divide the cooked sago pearls evenly among the serving bowls, placing them on top of the silken tofu. Drizzle generously with the warm arnibal syrup. Serve immediately.

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