Taho (Silken Tofu with Syrup and Sago)

Ingredients

• 1 package (12 oz) Silken Tofu
• 1/2 cup Brown Sugar
• 1/2 cup Water
• 1/2 teaspoon Vanilla Extract
• 1/4 cup Small Sago Pearls

Instructions

1. 1In a small saucepan, combine the 1/4 cup Small Sago Pearls with 2 cups of water. Bring to a boil over medium-high heat (375°F/190°C). Reduce heat to low (200°F/93°C) and simmer for 10-15 minutes, stirring occasionally, until the pearls are translucent with only a tiny white dot in the center. Drain the pearls and rinse with cold water to stop the cooking. Set aside.
2. 2In a medium saucepan, combine the 1/2 cup Brown Sugar and 1/2 cup Water. Place over medium heat (300°F/150°C). Stir constantly until the 1/2 cup Brown Sugar is completely dissolved.
3. 3Increase the heat to medium-high (350°F/175°C) and bring the mixture to a boil. Once boiling, reduce the heat to low (200°F/93°C) and let it simmer gently for 10-15 minutes. The syrup should thicken slightly, coating the back of a spoon. You will notice it becomes more viscous.
4. 4Remove the saucepan from the heat. Stir in the 1/2 teaspoon Vanilla Extract until fully combined.
5. 5Carefully spoon the 1 package (12 oz) Silken Tofu into two serving bowls or cups. Be gentle to keep the tofu intact.
6. 6Divide the cooked 1/4 cup Small Sago Pearls between the two bowls of tofu. Drizzle generously with the warm arnibal syrup from the saucepan. Serve immediately while warm.

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