0 from 18 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 Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 8 Servings
Calories: 213 kcal
Course:
Breakfast , Snacks
Cuisine:
Filipino
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.
Cup of Yum
Notes
- For best results, use soft silken tofu.
- You can substitute vanilla extract in place of pandan leaf.
Nutrition Information
Calories
213kcal
(11%)
Carbohydrates
44g
(15%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
39mg
(2%)
Potassium
190mg
(5%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin C
1mg
(1%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 213
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 39mg | 2% |
| Potassium | 190mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.