There's nothing like a warm cup of Taho to start your day. This delicious Filipino treat is enjoyed by all ages. Have you tried making it at home? Here are some common questions about taho that may be helpful to you.
Taho originated in China and found its way to Manila, Philippines by Chinese traders.
Taho consists of custard-like tofu layers, sago pearls, and a brown sugar syrup called arnibal.
No, they are different. Tofu, specifically silken tofu, is one of the ingredients in taho. Taho is the entire concoction—tofu, sago pearls, and brown sugar syrup.
It could be. Although it is usually eaten with a spoon, you can use a straw to drink it. The sago pearls must be small enough to pass through the straw.
You can reheat taho by placing it in the microwave for a minute.
One of the ingredients of taho is silken tofu. Silken tofu is coagulated soy milk made from soybeans.
I grew up eating taho almost every day. However, that practice is not recommended since taho contains a lot of sugar. It would be best to take a break from taho every now and then. As always, moderation is key in everything.
Taho is best eaten right away for the best flavor and texture. If you must save it, refrigerate and consume it within the day. To extend its shelf life, refrigerate the ingredients separately and assemble them right before serving.
Taho is a popular street food in the Philippines, because it is delicious and the price is very affordable. Other favorites are Adobong Mani (fried peanuts), Turon with Langka (banana spring rolls), or different flavors of sorbetes, including Mango Ice Cream (with Cheese), Avocado Ice Cream, or Ube Ice Cream. These foods bring nostalgia, taking people back to their childhood memories.
The best way to eat taho is with a spoon, just like ice cream. If you're on the go, you can use a straw if the sago or tapioca pearls are small enough.
Street vendors usually sell warm taho. Cool it in the refrigerator if you prefer it cold.
Silken tofu, also called Japanese-style tofu, is undrained and unpressed coagulated soy milk. The result is delicate, smooth, and custardy tofu that has high water content.
Technically, tofu isn't raw. It's made from soybeans that have been boiled to make soy milk. The soymilk is cooked again before adding the coagulants. In other words, the packaged tofu you see in the supermarket isn't raw. You cook it again at home to eliminate contamination risks and improve its flavor and texture.
Yes, it does expire. If it's unopened, you should follow the "use by" date on the package. If it's opened, refrigerate the tofu and consume it within 3 days.
As with any food with high moisture content, tofu will go bad if left out for over 2 hours at room temperature. Bacteria will grow and cause it to spoil. Store any leftover tofu in the refrigerator and consume it within 3 days.
Yes, you can and should do it. Cover the tofu with water and store it in an airtight container. Refrigerate and consume it within 3 days. Changing the water daily will keep it fresh longer.
While other types of tofu freeze well without issues, silken tofu is an exception. Freezing causes the water to expand and enlarges the pores. It changes its texture from smooth and custardy to coarse and spongy when thawed.
Prepare the syrup and sago pearls a day in advance and store them in the refrigerator. Sago pearls should be soaked in syrup to prevent them from clumping together. Keep the ingredients separate until ready to serve. Warm the tofu or syrup as desired.
Make a really good brown sugar syrup—this gives taho its flavor. Make sure to cook it long enough until it slightly thickens and develops a deep caramel flavor. It will dilute when combined with tofu, making it less sweet.
So there you have it, the frequently asked questions about taho. You should try making Taho at home — it's a lot of fun and really easy!
