Taho

Warm silken tofu in brown syrup with sago, scooped in sheets rather than spooned in lumps.

Tofu. Vegan.

Ingredients

• 900 g silken tofu
• 200 g dark muscovado sugar
• 250 ml water
• 100 g small sago pearls
• 0.25 teaspoon salt
• 1 strip pandan leaf

Method

1. SCOOPED IN FLAT SHEETS. Slide a wide flat spoon in sideways and lift a sheet off the top of the block, then the next from underneath it. Dug at with a round spoon, silken tofu breaks into curds and the glass fills with grit instead of slices.
2. Sago first, because it takes the longest and has to be started cold. Pour it into plenty of boiling water, stir once, and boil 15 minutes.
3. Take it off the heat, cover, and leave it 15 minutes. The pearls go clear right through. Pulled out while there is still a white dot in the middle, the dot stays chalky however long it then sits.
4. Rinse the sago in cold water to take the slime off, and keep it in a little water so it does not set into a lump.
5. Syrup: muscovado, the 250 ml of water, salt and pandan in a small pan, simmered 10 minutes until it coats a spoon thinly. Pandan out.
6. Warm the tofu through gently -- in its unopened pack in hot water for 10 minutes, or in a steamer for 5. Boiled, it turns rubbery and sheds water.
7. Build in the glass in this order: a spoon of sago, two sheets of tofu, syrup, more sago, more tofu, syrup on top.
8. Eat it warm, with a spoon, straight away. Stood about, the syrup sinks to the bottom and the top goes cold.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes