Taho (Filipino Silken Tofu with Tapioca and Syrup)

published Jul 21, 2024
angled shot of two glass cups of taho on a marble surface.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

Serve it warm for breakfast, as an after-school snack, or even as a dessert after dinner.

Serves8

Prep5 minutes

Cook15 minutes to 20 minutes

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angled shot of two glass cups of taho on a marble surface.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

Taho is a Filipino sweet with a delicate custard-like texture that’s made with soybean cakes, arnibal (brown sugar syrup), and sago (pea-size white transparent chewy balls made from palm flour). A glass of taho is a popular street food sold around the Philippines (here’s a roundup of more delicious Filipino recipes). Served warm, taho is eaten at breakfast when early morning vendors go around the streets to hawk this wholesome, affordable treat. When we were children, many of us could face a day at school after enjoying the warmth of a glass of taho. 

My childhood memories go back to the early morning cry of the street vendor shouting “Tahoooooo!” from afar. As the shouts came closer, I got out of bed to run outside my grandmother’s house in Manila. My neighborhood playmates and I, with our large cups, waited on the sidewalk for the taho vendor. He approached us, with the bamboo pole balanced on his shoulders, and at each end hung two large aluminum pails. Mang Taho (Old Man Taho), ladled spoonfuls of the cream-colored, soft soybean cakes into our cups. He scooped the chewy sago, and nestled them beside the taho. He poured arnibal, causing the cakes to jiggle, as the syrup swirled around.

Taho’s origins in the Philippines can be traced to the Chinese influence in the country. The word taho comes from the Hokkien phrase “tau” (bean) and “hu” (curd), a soybean curd produced as a by-product when manufacturing tokwa (tofu). Taho is sold with arnibal, the Tagalog word derived from the Spanish term, “almibar,” meaning sugar syrup, as defined by Edgie Polistico, Filipino historian and lexicographer. Taho is perhaps the most profitable street food; it dates back to pre-World War II times according to Philippine food historian, the late Doreen Gamboa Fernandez.

Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

Why You’ll Love It

  • It’s a versatile treat. Although it’s mainly served in the morning, taho is also good when served as a dessert or snack. When purchased in the mornings, our mothers stored the taho in the refrigerator, and it was reheated as a snack after-school or even as a dessert after dinner. This can also be eaten chilled or at room temperature.
  • The recipe is flexible. If you’re short on time, just microwave the tofu and pick up bottled sago in syrup instead for a breakfast that’ll be just as delicious. 
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

Key Ingredients in Taho

Taho is not available in America the way it is in the Philippines. To make a homemade version, you will need:

  • Silken tofu: A pack is 16 ounces; you’ll need two. 
  • Tapioca pearls: The original sago takes over half an hour to cook; if left unattended, the sago tend to clump together in the saucepan and end up looking like one big goop. It is not recommended for beginners or those trying this recipe for the first time. For this recipe, I used instant tapioca pearls made from cassava. They are larger, multicolored, and cook in 5 minutes. These are sold in Asian markets or online.
  • Brown sugar: Use dark brown sugar for the syrup.  
  • Vanilla: A teaspoon of vanilla extract gives the syrup a depth of flavor.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

How to Make Taho

  1. Prepare the tofu. Steam the whole blocks.
  2. Make the syrup. Simmer the sugar, water and vanilla until it is a sticky consistency, about 5 minutes.
  3. Cook the tapioca. Follow package directions of the instant tapioca pearls and they’ll be cooked completely in 5 minutes.
  4. Assemble the taho in a glass. Layer the tofu, tapioca pearls and syrup in a cup, then serve warm.

Helpful Swaps

  • Swap medium firm tofu for the silken tofu. If you’re in a rush, you can skip the steaming step, and microwave the silken tofu for 2 minutes on high. 
  • If you don’t have time to cook the tapioca pearls, whether it’s 5 minutes or the 30-minute wait for the regular ones, then buy bottled sago from Asian markets or online sources. Heat up the bottled sago in the microwave for 1 minute and assemble with the rest of the ingredients. 

Storage and Make-Ahead Tips

The syrup can be made up to 1 week ahead. Refrigerate in an airtight container and rewarm before using.

Refrigerate leftover tofu, syrup, and tapioca in separate airtight containers. The tofu can be stored for up to 1 day. The tapioca can be stored in syrup for up to 3 days before it starts to get crumbly. The syrup can be stored for up to 1 week and can be repurposed for other desserts.

What to Serve with Taho

Taho is sold by street vendors in the Philippines in the early morning, so it is a breakfast treat enjoyed by itself or with pan de sal, the Filipino bread bun.

Taho Recipe

Serve it warm for breakfast, as an after-school snack, or even as a dessert after dinner.

Prep time 5 minutes

Cook time 15 minutes to 20 minutes

Serves 8

Nutritional Info

Ingredients

  • 3 cups

    water

  • 2 cups

    packed dark brown sugar

  • 1 teaspoon

    vanilla extract

  • 1 cup

    instant tapioca pearls, such as Wu Fu Yuan Colored Tapioca Pearl

  • 2 (16-ounce) packages

    silken tofu

Instructions

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Make the syrup:

  1. Place 3 cups water and 2 cups packed dark brown sugar in a medium saucepan and bring to a boil over medium-high heat, stirring until the sugar is dissolved. Add 1 teaspoon vanilla extract and simmer, reducing the heat as needed, until the syrup is very slightly thickened, about 3 minutes more. Remove the saucepan from the heat.

Make the pearls:

  1. Place 1 cup instant tapioca pearls in a small saucepan and add water to cover the tapioca, about 2 cups. Bring to a boil over high heat. Continue to boil, stirring occasionally, until the tapioca is chewy and soft all over, about 2 minutes more.

  2. Drain the tapioca, then transfer to a small bowl. Add 1/4 cup of the syrup to the tapioca and stir to combine. The syrup will keep them from sticking together.

Steam the tofu:

  1. Prepare a steamer, preferably a wide 12-inch one, for steaming. Bring the water to a boil.

  2. Drain 2 (16-ounce) packages silken tofu and place on a rimmed heatproof plate that fits the inside of the steamer. Place in the steamer, cover, and steam over boiling water for 10 minutes.

Assemble the taho:

  1. Carefully pour off the accumulated liquid from the tofu. Divide and scoop the tofu in big chunks into 8 (8-ounce) drinking glasses or mugs. Divide the tapioca over the tofu (about 1 heaping tablespoon per serving). Pour about 1/2 cup of the syrup over each serving.

Recipe Notes

Substitutions: If silken tofu is not available, use medium-firm tofu and steam for 12 to 15 minutes.

Ingredient/Equipment Variations: If you do not have a steamer, microwave the tofu until heated through, about 2 minutes.

Make ahead: The syrup can be made up to 1 week ahead. Refrigerate in an airtight container and rewarm before using.

Storage: Refrigerate leftover tofu, syrup, and tapioca in separate airtight containers. The tofu can be stored for up to 1 day. The tapioca can be stored in syrup for up to 3 days before it starts to get crumbly. The syrup can be stored for up to 1 week and can be repurposed for other desserts.