Taho is a Filipino delicacy made of silken tofu, sago pearls, and brown sugar syrup. It’s a delicious vegan soy dessert traditionally enjoyed for breakfast or any time you need a quick boost of energy.
Tofu comes in different consistencies, with soft, medium, and firm being the primary types available in most stores. While I like to deep-fry and use firm tofu as a protein alternative in stir-fry dishes, I usually enjoy the extra soft variety chilled and topped with a handful of katsuobushi (dried bonito flakes) and a generous drizzle of soy sauce.
It was during one of these occasions when a realization dawned on me. This silken type of tofu is what is used for taho!
What is taho
Taho is a Filipino delicacy made of silken tofu, sago pearls, and a thick sugar syrup called arnibal. It’s a popular street food commonly peddled by vendors in large aluminum buckets, always ringing their arrival with calls of tahooooo, tahoooo.
This soy dessert is traditionally eaten warm for breakfast or any time of the day for a quick pick-me-up. It’s a vegan sweet treat that’s packed with protein and carbs for energy!
- Steam the silken tofu block for a few minutes or quickly warm in the microwave until heated through.
- The arnibal or syrup is pretty easy to make, just equal parts of brown sugar and water simmered over low heat until sugar is dissolved and mixture slightly thickens. Add vanilla extract or pandan leaves for a boost of flavor.
- I also like to briefly simmer the cooked sago in the syrup to absorb a bit of the sweetness. You can check out my tutorial how I make chewy sago.
How to serve
- Scoop a few heaping tablespoons of the soft silken tofu into a small serving glass.
- Drizzle with the arnibal and top with a small scoop of cooked sago.
- Serve warm as breakfast or midday snack.