Taho (Silken Tofu with Tapioca Pearls and Syrup)

Ingredients

• 2 packages Silken Tofu
• 1/2 cup Small Tapioca Pearls (Sago)
• 1 cup Brown Sugar
• 1/2 cup Water
• 1 teaspoon Vanilla Extract

Instructions

1. 1In a medium saucepan, combine the 1/2 cup Small Tapioca Pearls (Sago) with enough water to cover them by about 2 inches. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the pearls are translucent and soft. Drain the cooked pearls and rinse them under cold running water to stop the cooking and remove excess starch. Set aside.
2. 2In a separate medium saucepan, combine the 1 cup Brown Sugar and 1/2 cup Water. Place over medium heat and stir constantly until the 1 cup Brown Sugar is completely dissolved.
3. 3Bring the sugar and water mixture to a boil, then reduce the heat to low. Let it simmer gently for 10-15 minutes, stirring occasionally, until the syrup has thickened slightly to a syrupy consistency. You can test this by seeing if a drop of syrup coats the back of a spoon.
4. 4Remove the saucepan from the heat and stir in the 1 teaspoon Vanilla Extract until well combined. This is your arnibal (syrup).
5. 5Carefully spoon the 2 packages Silken Tofu into individual serving bowls or cups. Be gentle to keep the tofu intact.
6. 6Spoon the prepared 1/2 cup Small Tapioca Pearls (Sago) over the silken tofu in each bowl.
7. 7Drizzle a generous amount of the warm brown sugar syrup (arnibal) over the tapioca pearls and tofu.
8. 8Serve the Taho warm immediately.

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