Silken Tofu with Arnibal and Sago Pearls
Ingredients
▢ ½ cup sago or tapioca pearls or tapioca pearls
▢ ⅔ cup water
▢ ¾ cup palm sugar coconut sugar or brown sugar
▢ ½ teaspoon salt
▢ 12 oz. soft silken tofu
Instructions
Begin by cooking the sago pearls. Follow the package instructions for the best results. Typically, bring a pot of water to a boil and add the sago pearls. Let them simmer for about 20-25 minutes or until they become translucent, stirring occasionally to prevent sticking.
In a separate saucepan, combine water, your choice of palm sugar, coconut sugar, or brown sugar, the knotted pandan leaf, and salt. Stir over medium heat until the sugar dissolves completely.
Allow it to simmer for a few minutes to infuse the pandan flavor, stirring occasionally for even mixing. Remove the pandan leaf and set the sugar syrup aside.
If you prefer to eat taho warm, place the block of tofu into a cheesecloth-lined steamer and steam for 6-8 minutes or until heated.
With a knife or sharp spoon, cut the soft silken tofu into thin slivers of varying thickness.
Spoon some of the sugar syrup into a bowl, add pieces of silken tofu, and top it off with a generous amount of perfectly cooked sago pearls and a final drizzle of the arnibal syrup.