Taho (Silken Tofu with Syrup and Sago)

Ingredients

• 1 package Silken tofu
• 1/2 cup Brown sugar
• 1/2 cup Water
• 1/2 teaspoon Vanilla extract
• 1/4 cup Small sago pearls

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

Instructions

1. 1In a small saucepan, bring water to a rolling boil over high heat (100°C / 100°C). Add the 1/4 cup small sago pearls and cook for 10-15 minutes, stirring occasionally, until they are mostly translucent with a small white dot in the center. Remove the saucepan from the heat, cover, and let the sago pearls sit for 5 minutes until fully translucent. Drain the sago pearls well using a fine-mesh sieve, rinse them under cold water to prevent sticking, and set them aside in a small bowl.
2. 2In a medium saucepan, combine the 1/2 cup brown sugar and 1/2 cup water. Place the saucepan over medium-high heat (around 162.8-190.6°C / 160-190°C) and bring the mixture to a boil, stirring occasionally to dissolve the sugar. Once boiling, reduce the heat to low (around 93.33-107.2°C / 95-105°C) and simmer for 5 to 7 minutes, until the syrup thickens slightly and coats the back of a spoon.
3. 3Remove the saucepan with the syrup from the heat. Stir in the 1/2 teaspoon vanilla extract until it is fully combined with the warm syrup.
4. 4Carefully scoop the 1 package silken tofu into two serving bowls, being gentle to keep the tofu intact.
5. 5Pour the warm brown sugar syrup evenly over the silken tofu in each serving bowl.
6. 6Spoon the drained 1/4 cup cooked sago pearls over the syrup and tofu in each bowl.
7. 7Serve the Taho warm immediately.

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