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Taho in a clear glass with brown syrup and sago
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5 from 2 votes

Taho

Enjoy this easy-to-make and fun-to-eat vegan soy dessert! Taho is made of silken tofu, sago pearls, and brown sugar syrup, and is delicious for breakfast or any time you need a quick pick-me-upper!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, Snack/Dessert
Cuisine: Filipino
Servings: 8 Servings
Calories: 213kcal

Ingredients

  • 1 cup water
  • 1 cup dark brown sugar
  • 1 pandan leaf, tied into a knot
  • ½ cup sago pearls
  • 2 packages (12 ounces each) soft silken tofu

Instructions

  • In a pot over medium heat, bring enough water to cover sago pearls to a boil. Add sago pearls, stir gently, and cook for about 10 minutes or until translucent. Remove from heat, rinse well and drain.
  • In the pot, add boiled sago and enough cold water to cover. Cook over medium heat, stirring occasionally, and bring to a gentle boil. When water has boiled for about 6 to 10 minutes, remove from heat, rinse well and drain.
  • In the pot, add enough cold water to cover sago, and bring to a gentle boil. Repeat the process until pearls are tender but chewy and translucent with no white in the center.
  • Under cold, running water, rinse sago a few times to remove excess starch. Allow to cool. Use as needed or store in simple syrup until ready to use.
  • In a saucepan over medium heat, add water and pandan leaf and bring to a boil for about 2 to 3 minutes. Remove and discard pandan leaf.
  • Add brown sugar. Stir continuously until sugar is dissolved. Simmer, stirring continuously, until mixture is slightly thickened and syrupy.
  • Add cooked sago and continue to cook for about 2 to 3 minutes.
  • Place tofu block in a cheesecloth-lined steamer and steam for about 7 to 10 minutes or until heated through.
  • Alternatively, place tofu in an oven-safe dish, loosely wrap with plastic film, and microwave for about 40 to 50 seconds or until heated through.
  • Using a wide, flat serving spoon, divide tofu into serving bowls. Spoon sago and syrup on top. Serve warm.

Notes

  • For best results, use soft silken tofu.
  • You can substitute vanilla extract in place of pandan leaf.

Nutrition

Calories: 213kcal | Carbohydrates: 44g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 190mg | Fiber: 1g | Sugar: 28g | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg