Taho, a sweetened bean curd delicacy, holds a special place in my heart. The mere mention of its name brings back vivid memories of my college days and the familiar traveling vendor who made our mornings brighter. Every day, like clockwork, this young man would pass by my brother’s apartment, his arrival heralded by his distinctive call of “TAAAHHOOOO!!” It was a sound that never failed to make us smile. In his hands, he carried two large aluminum buckets filled to the brim with the creamy, velvety goodness of taho.
The sight of him balancing those buckets on both ends of a pole, resting on his right shoulder, was a testament to his strength and determination. He braved the early morning hours to bring joy to people’s lives and support his family. My brother and I eagerly awaited his arrival, knowing that our day would start with a feel-good breakfast of delicious taho. As I sipped on the sweetened bean curd, a sense of comfort washed over me, preparing me for the challenges of the day ahead as a nurse intern at the hospital. It was a simple pleasure, but it held immense significance in our lives.
Nowadays, the thought of making homemade taho fills me with nostalgia and a desire to recreate those cherished moments. I can’t help but admire the resilience of that young man who worked tirelessly to provide for his loved ones. He embodied the spirit of determination and sacrifice, reminding us that even in the simplest of gestures, there is profound meaning. As I prepare my own batch of homemade taho, I offer a silent prayer for that vendor, hoping that life has blessed him abundantly for the joy he brought into the lives of others. The taste of taho not only satisfies my palate but also serves as a reminder of the power of perseverance and the ability to create lasting memories through acts of kindness.
Ingredients: 2-3 servings
2 cups of soft, silken tofu
1 cup of large tapioca pearls
1/4 cup of brown sugar
1 tsp vanilla extract
1 cup of water
Instructions:
- First, pre-boil 6 cups of water prior to dropping tapioca pearls into the water. Cover pot with its lid and let tapioca pearls boil for 15 minutes, while stirring occasionally to avoid tapioca from sticking together.
- Turn off the heat, but leave tapioca pearls in the pot with its lid on, and continue to cook for another 15 minutes. If tapioca pearls are still hard in the center, repeat the first 2 procedures, until tapiocas turn translucent.
- On a bowl, dissolve some sugar into a cup of warm water. Drain and rinse tapioca in cold water, then drop them into the sweetened water to prevent them from sticking while waiting for the next step.
- On a small pot, combine water, sugar, and vanilla extract. Set up over over medium heat. Bring caramel mixture to a boil, let the sugar dissolve into the boiling water as you stir.
- Adjust the heat to low and let it continue to simmer for 3 more minutes while stirring occasionally.
- Heat up the soft, silken tofu in the microwave for 5-8 minutes. You can also choose to steam it for 5-10 minutes.
- Apply a scoop of the soft silken tofu on the tapioca pearls, then pour some arnibal(caramel sauce) on top. You got yourself a delicious homemade Taho for breakfast or mirienda!
- Serve this heart-warming, homemade Taho warm, and enjoy!
Tip: Soft silken tofu can be found in the refrigerated sections. You can try Ube flavored Taho.
