Quick & Easy Taho

Taho. Soft layers of warm silken tofu with chewy tapioca pearls in a sweet simple syrup. Totally delicious and easy to make at home in 30 minutes!

5 from 7 votes

Cook Time 30

Total Time 30

Course Dessert

Cuisine South-East Asian

Servings servings

Calories per serving 379 kcal

10.5 oz silken tofu
¼ cup tapioca pearls (large or small tapioca pearls work)
1 cup brown sugar (or sub with any sugar of your choice)
½ cup water cold
1 pandan leaf tied in a knot (or sub pandan leaves with 1 teaspoon of vanilla extract or pandan extract)

Bring a large pot of water to boil. Reduce to medium heat. Add tapioca pearls and boil according to your package instructions. For large tapioca pearls or small tapioca pearls, boil on medium heat for 15 minutes. Turn off the heat and allow the pearls to sit in the hot water covered for another 15 minutes until chewy, soft and completely translucent.
If you still see a white dot in the center of the sago, let it soak for another 2-5 minutes in the hot water. You can strain the pearls or leave them in the water until you're ready to serve them with a slotted spoon.
Meanwhile steam tofu for 10 minutes until warm. If you prefer it cold, skip this step and move onto Step 3. Transfer silken tofu to a cutting board and gently slice into thin layers or dice it.
Into a serving glass or small bowl, add layers of the tofu with tapioca pearls in between.
In a small pot, add water, brown sugar and a tied pandan leaf. Bring it a boil for 2-3 minutes while stirring until the sugar has dissolved. Remove the pandan leaf.
Fill each glass or bowl with your brown sugar syrup. Enjoy warm or let it cool to enjoy cold.

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