Taho (Silken Tofu with Syrup and Sago)

Ingredients

• 1 package Silken tofu (soy-free)
• 1/2 cup Brown sugar
• 1/2 cup Water
• 1/2 teaspoon Vanilla extract
• 1/4 cup Small sago pearls

Instructions

1. 1Bring a medium saucepan filled with at least 4 cups of water to a rolling boil over high heat (approximately 212°F / 100°C). Add the 1/4 cup of small sago pearls and stir immediately to prevent sticking. Continue to boil for 10-15 minutes, stirring occasionally, until the sago pearls are mostly translucent with only a tiny white dot in the center. Remove from heat, drain the sago pearls through a fine-mesh sieve, and rinse them under cold water to prevent sticking. Set aside.
2. 2In a small saucepan, combine the 1/2 cup of brown sugar and the 1/2 cup of water. Heat over medium heat (approximately 300-325°F / 150-166°C) until the mixture comes to a boil and the sugar is fully dissolved. Reduce the heat to low and simmer gently for 10-15 minutes, stirring occasionally, until the syrup has thickened slightly and coats the back of a spoon. Remove the saucepan from the heat and stir in the 1/2 teaspoon of vanilla extract.
3. 3Carefully place the 1 package of silken tofu into a steamer basket. Fill a large pot with 1-2 inches of water, place the steamer basket inside, and bring the water to a boil over high heat (approximately 212°F / 100°C). Reduce the heat to medium-low to maintain a gentle simmer, cover the pot, and steam the tofu for 5-7 minutes, until it is warmed through. Gently remove the tofu from the steamer.
4. 4Using a large spoon or ladle, carefully scoop portions of the warm 1 package of silken tofu into two individual serving bowls, being careful not to break it apart. Drizzle each serving generously with the prepared arnibal (brown sugar syrup) and top with the cooked 1/4 cup of small sago pearls. Serve immediately while the taho is warm.

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