This Taho recipe is made with just 4 ingredients in a few simple steps. It’s sweet, pudding-like, and rich in protein from the soft tofu. Make it at home and transport yourself back to the Philippines after the first bite.
What is Taho?
Taho is a popular Filipino street food made with warm, soft tofu, sago or tapioca pearls, and sweet arnibal, a common taho sauce. Taho is often enjoyed in the early morning for breakfast but is also served in the late afternoon as a sweet afternoon snack or dessert.
This beloved snack originated in China during the Han Dynasty. It was said to have been first invented by a cook who was attempting to make soy milk, but instead curdled the milk, creating a soft, silky tofu-like substance. It’s since spread to many Asian countries and is very similar to the taho we know today in the Philippines.
There are a few versions of taho, but this homemade taho is made with the classic arnibal, a sweet brown sugar syrup and silky smooth tofu. If you love our other Filipino street foods like Turon (Banana Lumpia) or Banana Cue (Filipino Fried Caramelized Bananas), we think you’ll love this Filipino delicacy as much as we do!
Ingredients You’ll Need
Sago pearls or Tapioca Pearls: Similar to tapioca pearls you may have had in boba milk teas, sago pearls are made from the pith of the tropical plant, sago palm. The pearls themselves are rather neutral in flavor but are soft and chewy once cooked. If you cannot find sago, cassava-based tapioca balls are a good alternative in taho. I was unable to locate sago pearls, so today, we are using tapioca.
Soft tofu: We love the consistency of fresh soft tofu in taho, but if you love your taho even softer, feel free to use warm silken tofu.
Brown sugar: Both dark and light brown sugar will work well. To ensure your sugar is vegan, opt for organic brown sugar. Conventional sugars can be made with nonvegan filtration processes.
Pandan leaf: This green leaf has hints of coconut and vanilla flavors and adds a touch of flavor to the arnibal sauce. We find pandan leaves at our local Asian market, but if needed, replace them with 1 teaspoon of vanilla extract or pandan extract.
Bring a pot of water to a boil. In a large cooking pot over medium-high heat, bring 6 cups of cold water to a boil. Once boiling, add the tapioca pearls, stirring right away to prevent sticking.
Cook the pearls. Reduce to medium heat and cook the tapioca pearls for 5 minutes, mixing regularly. Turn off the heat, cover, and allow to soak for 10 minutes.
Rinse under cool water. After 10 minutes, drain the excess water and rinse the tapioca pearls until cooled.
Boil another 6 cups of water. Bring another 6 cups of water to a boil, then add in the partially cooked tapioca pearls.
Boil again until translucent. Bring the tapioca to a boil once more, then turn off the heat, cover, and soak for 7 minutes. When the chewy tapioca pearls are ready they will be fully translucent.
Drain and rinse. Run the tapioca under cool water until completely cooled, then set aside while you prepare your remaining taho ingredients.
Homemade Arnibal (Sweet Syrup) Recipe
Whisk the water and brown sugar. In a small pot or saucepan, whisk the brown sugar and water together until combined.
Add the pandan leaf. Bring the mixture to a boil for 3 minutes while stirring until the sugar has dissolved.
Set aside. Remove the pandan leaf and set the arnibal aside.
Prepare the Tofu
Steam the tofu. Place the tofu block in a cheesecloth-lined steamer and steam for 7 to 10 minutes or until heated through. Alternatively, place the soft tofu in an oven-safe dish and microwave it for about 1 minute or until heated through.
How to Make Taho
Layer silken tofu into a serving glass or dish. Using a slotted spoon, scoop up thin layers of the steamed silken tofu and place them in your desired serving dish. A narrow glass works well so that you can see the beautiful layers.
Drizzle with arnibal. Add 1 to 2 teaspoons of anibal over the tofu.
Add a scoop of tapioca pearls. Top the arnibal with a small scoop of tapioca.
Repeat layers. Continue layering your taho until you’ve filled your serving dish or used up all of your ingredients.
Serve. Enjoy your Taho while warm or room temperature!
Serving Suggestions
Once assembled, taho is best eaten immediately while warm. It makes the perfect, simple breakfast, snack, or dessert and is typically enjoyed with a spoon, straw, or sipped straight from the cup. Enjoy warm taho any time of the day!
Or, if you prefer to eat your taho cold, feel free to skip steaming the tofu and allow your pearls and arnibal to cool sufficiently before assembling.
The cooked tapioca pearls and arnibal can be made up to 3 days in advance and stored separately. Keep cooked tapioca pearls covered with water in an airtight container in the refrigerator until ready to use. Similarly, arnibal will keep best stored in an airtight glass jar.
Once ready to serve, warm each ingredient, including the tofu, and layer and serve this classic Filipino dessert in your desired serving glasses.
If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!
This Taho recipe is made with just 4 ingredients in a few simple steps. It’s sweet, pudding-like, and rich in protein from the soft tofu. Make it at home and transport yourself back to the Philippines after the first bite.
In a pot over medium-high heat, boil 5 cups of water. Add tapioca pearls, stirring right away to prevent sticking. Â
Reduce to medium flame and cook for 5 minutes, mixing regularly.
Turn off the heat, cover, and soak for 10 minutes.
Drain and rinse the tapioca pearls with running water until it is cooled.
Bring another 5 cups of water to a boil, then add the partially cooked tapioca.
Bring to a boil again. Once boiling, turn off the heat, cover, and soak for 7 minutes. When finished, it should be fully translucent.
Drain and rinse the fully cooked sago with cold running water until completely cooled. Set aside.
Tofu
Place the tofu block in a cheesecloth-lined steamer and steam for about 7 to 10 minutes or until heated.
Alternatively, place tofu in an oven-safe dish and microwave for about 1 minute or until heated.
Arnibal (Syrup)
In a small pot, add 1 cup water, brown sugar, and pandan leaf. Whisk.
Bring the mixture to a boil. Bol for 3 minutes while stirring until the sugar has dissolved. Remove the pandan leaf and set it aside.Â
Assembly
Scoop thin layers of tofu into a serving glass or bowl, followed by a scoop of tapioca, then a drizzle of the arnibal. Repeat layering until the serving glass is full.
Enjoy warm or let it cool to enjoy cold.
Notes
I used tapioca pearls as it was all I could find, but if you can find sago I suggest using that!
You can use 1 teaspoon of vanilla extract or pandan extract in place of the pandan leaf.Â
If you prefer the tofu cold, you can skip the steaming step.
The cooked tapioca pearls and arnibal can be made up to 3 days in advance and stored separately. Keep cooked tapioca pearls covered with water in an airtight container in the refrigerator until ready to use. Similarly, arnibal will keep best stored in an airtight glass jar.
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