Taho: Filipino Silken Tofu with Sago (2024)

FAQs

How to heat up silken tofu for taho? ›

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.

Tahô (Tagalog: [tɐˈhoʔ]) is a Philippine snack food made of fresh soft/silken tofu, arnibal (sweetener and flavoring), and sago pearl (similar to tapioca pearls).

Taho (Filipino Sweet Tofu Dessert) Taho is a layered dessert made with steamed silken tofu, brown sugar syrup, and sago pearls. This is traditionally served warm, but it can also be enjoyed chilled.

A: Taho: To retain its freshness for up to 2 days, make sure to properly store it in the fridge and remove the excess water from the tub.

Soft and silken tofu are ready to go right out of the package (though, technically, any tofu can be eaten raw). Drain off the excess water, and eat up! Draining/Blotting: For block tofu, I like to slit the package and drain out the packing water.

Sago (/ˈseɪɡoʊ/) is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is called saksak, rabia and sagu.

Taho is a dessert made from sweetened tofu and syrup, and it is high in sugar and calories. Consuming too much sugar and calories can lead to weight gain and other health issues. No, eating taho every day is not healthy. Taho is a sweet snack made from a mixture of silken tofu, tapioca pearls, and sugar syrup.

Tapioca and sago pearls are both used the same way and can be substituted for any recipe. The only reason why tapioca pearls are more desirable is because they are more accessible and cheaper than the real sago pearls.

It can enhance the skin and hair, boost energy, and help maintain a healthy weight. Research has linked tofu, with its high levels of isoflavones, to a lower risk of several age- and lifestyle-related diseases.

Noun. A Philippine snack food made from sweetened flavoured tofu with sago pearls.

Is silken tofu healthy? ›

Silken tofu and firm tofu are both high in Omega-3 and Omega-6 fatty acids, and they're both good sources of vitamins C, A, E, and calcium. However, silken tofu has a lower ratio of calcium than firm tofu. It also has a different B complex profile, with higher levels of B3, B9, and B6, which provide energy.

The origins of halo-halo can be traced back to pre-colonial times when indigenous Filipino communities enjoyed desserts made from shaved ice and sweetened fruits. These early desserts were simple yet satisfying, often incorporating local ingredients like coconut, palm sugar, and tropical fruits.

Use all your senses to tell if a food has gone bad by looking, touching and smelling the tofu. Spoiled tofu tends to have a darker color of tan or even brown. Mold may form on the surface or you may see discoloration. Tofu that has gone bad also tends to be slimy and have a sour or rotten odor – fresh tofu has no odor.

To reheat the taho, you can either use the microwave or have it steamed.

Taho consists of fresh soft or silken tofu, arnibal or caramelized sugar, and sago pearls. It's usually sold by roaming taho peddlers during the early morning and is best eaten hot (though it's also quite delicious cold). Since it's a soy-based food, taho is a great healthy breakfast meal to start your day.

Carefully lower the block of tofu into a pot of gently boiling water — you need just enough to cover the tofu by an inch or so. Reduce the heat to low and poach the tofu for at least 5 minutes (although you can allow it to sit in the hot water to keep it warm until ready to serve).

Reheating Silken Tofu

If you don't want to use a microwave, you can put the tofu in a pot of boiling water and let it stay there for a few minutes, then drain off the excess water and use the tofu as you would.

Place the tofu on a microwavable dish, sprinkle some water, and cover it with plastic wrap loosely to allow steam to escape your microwave. Set it with low heat and reheat for about 1 minute to 30 seconds. Check them after 30 seconds to ensure they are warm all through.

The purpose of both boiling and pressing tofu is to reduce moisture. The former process is grounded in both reason and preservation of the tender quality of bean curd, while Western cooking educators are hellbent on the view that tofu is unmanageable without the firmest, chewiest possible texture.