Homemade Filipino Taho: Silken Tofu with Sago and Syrup

Drain the silken tofu gently and steam it for 10 minutes over medium heat until heated through. This helps firm it slightly and makes it easier to scoop.

While the tofu steams, cook the sago pearls. Bring 4 cups of water to a boil in a small saucepan. Add the sago pearls and cook for 10-12 minutes over medium heat, stirring occasionally, until translucent with no white centers. Drain and rinse with cold water.

Prepare the arnibal (syrup). In a separate small saucepan, combine the brown sugar and 1/2 cup of water. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Continue to simmer for 3-5 minutes, or until the syrup slightly thickens. Remove from heat and stir in the vanilla extract, if using.

To serve, gently scoop the warm silken tofu into individual bowls using a large spoon or ladle, creating delicate layers.

Spoon a generous amount of cooked sago pearls over the tofu, then drizzle with the warm brown sugar syrup. Serve immediately.