silken tofu

I’m glad I was somehow able to  transfer this blog’s content to my other blog, really thought I’d lose everything. I just decided to keep this blog for recipes. Some of my entries that I transferred included a write up about taho (soy bean curd with caramel and tapioca pearls) – a childhood breakfast favorite.

I’ve always enjoyed taho with my older sister. We would hurriedly get our glasses, mine would be stout but big, hers would be thin and taller…it doesn’t represent our figures later on though (not sure lol). We would beg for extra caramel and tapioca pearls all the time…

When we went home last year, I learned that taho is hubby’s favorite too. I never knew this before because, well, there aren’t taho vendors around. It was one morning in our QC home when hearing the familiar call of “tahoooooooo” that he woke up and hurriedly sent me down, made me buy 40pesos of taho! Had I grabbed more coins I’d buy more.



Coming back to Vienna, there’s no way that we can buy taho from a vendor. Thanks to fellow foodies, I found recipes about how to make taho…the moment I got hold of silken tofu…I made taho immediately.


silken tofu
tapioca pearls
caramel (sugar melted in water and heated)

How to:

1. Cook tapioca per package direction.

2. Dissolve sugar in water and cook to caramel consistency.

2. Put silken tofu in a microwave safe container. Heat up 10 minutes.

3. Combine all three ingredients and serve hot or cold.

Voila! Taho in minutes! I’d surely be making this today, it’s our 10th year together after all.



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