Filipino Taho (Silken Tofu with Arnibal and Sago)
Taho is warm, silky tofu topped with sweet brown sugar arnibal and chewy sago pearls, the Filipino street food classic. About 25 minutes and three main ingredients, no street vendor required.
Servings: 4 people
Calories: 708kcal
Equipment
- 1 medium pot (for cooking sago)
- 1 small sauce pan (for cooking arnibal/ syrup)
Ingredients
- 14 oz silken, extra soft or soft tofu
- 1 cup cooked sago or tapioca pearls
Arnibal/ Syrup:
- 1¼ cup dark brown sugar
- 1 cup water
- 2 teaspoon vanilla
Instructions
- In a medium pot, bring 4 cups of water to a boil. Add the sago pearls and cook according to package instructions. Stir occasionally to prevent sticking. The pearls should become translucent with a small white dot in the center.
- Once cooked, drain the sago pearls in a fine-mesh strainer and rinse thoroughly with cold water to stop the cooking process. Set aside.
- Make the Arnibal (Syrup): In a separate saucepan, combine 1 cup of water and brown sugar. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves.1¼ cup dark brown sugar, 1 cup water
- Reduce heat to low and simmer for 5-7 minutes. This will slightly thicken the syrup. Remove from heat and stir in vanilla extract (if using) and a pinch of salt (optional) to taste.2 teaspoon vanilla
- Steam or mictowave tofu to warm it up.
- Assemble Your Taho: In individual serving bowls, gently scoop the silken tofu. Tip: Use a wet spoon to prevent the tofu from sticking.14 oz silken, extra soft or soft tofu
- Top it Off: Add a spoonful of cooked sago pearls and drizzle with your homemade arnibal.1 cup cooked sago or tapioca pearls
- Enjoy Warm: Serve taho immediately while the tofu is still warm and the arnibal is hot.
Notes
- Tofu Type: Silken or soft tofu gives the smoothest, classic taho texture. Avoid firm tofu, it's too dense and won't have that custard-like feel.
- Sago Pearls: Cook until fully translucent with no white center for the best chew; undercooked pearls stay hard in the middle.
- Arnibal Sweetness: Adjust the sugar-to-water ratio to taste, and simmer long enough that it coats the back of a spoon, a watery syrup makes the whole dish taste flat.
- Serving Temp: Best served warm, right after assembling. It doesn't hold its heat well once combined, so warm each part separately, then put it together right before serving.
- Make-Ahead: Arnibal keeps in the fridge for up to a week; sago is best used within a day. Store components separately and reheat before assembling.
Nutrition
Calories: 708kcal | Carbohydrates: 102.2g | Protein: 23.1g | Fat: 13g | Saturated Fat: 1.9g | Potassium: 588mg | Fiber: 0.9g | Sugar: 76.3g | Calcium: 456mg | Iron: 5mg
