Taho (2 Ways) - Tofu Pudding with Brown Sugar Syrup and Sago
Taho is a layered breakfast treat with extra soft tofu swimming in brown sugar syrup with chewy tapioca balls. This recipe uses premade soy milk so you don't have to make it from scratch.
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Equipment
Ingredients
Tofu Pudding
- 2 cups organic unsweetened soy milk
Tofu Pudding Thickener Option A
- ½ teaspoon Gypsum
- 2 tablespoon warm water
Tofu Pudding Thickener Option B
- ¾ teaspoon GDL (glucono delta lactone)
- 1 teaspoon warm water
Arnibal (Brown Sugar Syrup)
- 1¼ cups packed brown sugar
- 1 cup water
Sago (Tapioca Balls)
- ⅓ cup small tapioca balls
- 4 cups water
Instructions
Make Tofu Pudding
- In a small bowl, add the warm water and thickener of your choice (GDL or Gypsum). Mix until the powder is completely dissolved (GDL will be clear, Gypsum will be opaque). Add to a heatproof container.Add the soy milk to a pot and heat until the edges begin to bubble and the soy milk is steaming. Remove from the stove and pour into the container with the thickener mix.
- Skim and remove the bubbles that form on top (doesn't have to be all of them). Cover loosely and let sit while you make the other components.
Make Arnibal (Brown Sugar Syrup)
- In a pot, add the brown sugar and water and stir with a whisk to dissolve the granules. Then place on medium heat to bring it to a low boil. Keep boiling until you notice that the bubbles are moving slowly. Turn off the heat and set it aside to cool.
Make Sago (Tapioca Balls)
- Add the water to a pot and bring it to a rolling boil. Then add the tapioca balls. Bring it back up to boiling for about 5 mins, then turn off the heat. Let it sit in the hot water for 10 mins.
- Drain then rinse with cold water and let it sit in a separate bowl. You'll see that there are whites in the center of the balls. This is what you should see because they are partially cooked.
- Add the same amount of water to the same pot and bring it to a boil again. Once boiling, add the tapioca balls back in. Boil for 5 mins, then turn off the heat and let it sit in the hot water for 10 mins.
- Drain the hot water from the tapioca balls, then rinse them with cold water and add to a bowl. You'll notice that the tapioca balls are now cooked through.
Assemble
- Take a flat-ish spoon, and wet the back of the spoon. Gently glide the spoon across the tofu pudding to get thin slices of tofu. Add it to the bottom of a cup. Then take some tapioca balls and gently add then on top of the tofu pudding. Add about 1 - 3 teaspoons of brown sugar syrup. Repeat this step for the second layer.
- Serve immediately and eat with a spoon.
Nutrition
Calories: 201kcalCarbohydrates: 45gProtein: 2gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 62mgPotassium: 170mgFiber: 0.3gSugar: 44gVitamin A: 314IUVitamin C: 6mgCalcium: 154mgIron: 1mg