Taho is a classic Filipino breakfast drink sold by street vendors in the morning. Silken tofu is topped with caramel syrup and sago pearls cooked quickly in a pressure cooker. Made with soy-based silken tofu, it makes a heart-friendly start to the day.
Put the sago pearls and water in a pressure cooker and close the lid. Once the cooker starts to whistle, cook over low heat for 10 minutes.
Wait for the steam to release naturally before opening the lid. Drain the sago pearls and rinse them in cold water.
Dissolve the brown sugar in water in a separate pot, add the vanilla, and boil for 15 minutes until it thickens into a syrup.
Scoop the silken tofu into bowls with a wide ladle, then top with the sago pearls and drizzle with the hot syrup.
Scoop the silken tofu with a wide ladle dipped in hot water instead of using a spoon, so the tofu slides off without breaking apart.
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