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 packed with protein and carbs for energy!
Recreating this delicious street food experience at home is super easy. All you need are five ingredients and 15 minutes, and you’ll be on your way to enjoying spoonfuls of soft-as-cloud sweetened tofu and chewy sago pearls.
