Taho (Hungryhuy.com)

Silken tofu

• 1 c soybeans
• 6 c filtered water for soaking
• 1 c filtered water for blending
• 2 c filtered water for cooking
• ½ c filtered water for squeezing
• ½ tsp epsom salt
• 2 tbsp filtered water for tofu

Pearls

• ⅓ c dry sago or white tapioca pearls
• 8 c filtered water

Traditional arnibal / syrup 

• ¾ c dark brown sugar
• ¾ c filtered water

Silken Tofu Directions:

1. Rinse the soybeans over running water and drain. In a large mixing bowl, combine soybeans and 6 cups of water to soak overnight (or at least 8 hours) on the counter. The next day, the soybeans should double in size.
2. Drain and rinse the soybeans then transfer to a blender with 1 cup of filtered water. Blend until the soybeans puree into a smooth consistency.
3. In a saucepan over medium heat, add the soybean puree and stir in 2 cups filtered water. Cook and stir until the puree is JUST about to boil or at 200 °F. Constantly stir the soybean puree. Do not leave your pot unattended because it will burn at the bottom.
4. Set-up a strainer lined with cheesecloth over a bowl and pour in the cooked liquid.
5. Strain the soybean puree carefully by squeezing out the liquid through the cheesecloth. I like to use silicone gloves during this portion.
6. After squeezing out as much as you can, open the cheesecloth and pour ½ cup of water over the soybean puree and squeeze the cheesecloth again. The soymilk should measure to about 2 cups. See picture for what the soy looks like after squeezing.
7. Clean your saucepan and place it over medium heat and pour in the soybean liquid. Bring to a boil and cook for about 7-10 minutes or until the raw taste is gone and it’s more sweet.
8. Remove from the heat and cool on the counter before transferring to heat safe containers. Move to the fridge to chill for 30-60 minutes. If you want it faster you can chill using an ice bath.
9. Combine the epsom salt and 2 tbsp of water until the salt dissolves. If you squeezed out a different amount of liquid than 2 cups, make sure to adjust your salt accordingly.
10. Pour the salt liquid carefully into your chilled soymilk and use a spoon to do 3-4 gentle “plunging” motions to mix the salt liquid into the soymilk. You don’t want to overstir the coagulant because this could change the texture of your tofu.
11. Pour your soymilk into the heatsafe ramekins no more than ¾ of the way up, and place them in a pan large enough to hold all the ramekins. Fill the pan with simmering water until it reaches slightly above the level of the soymilk. You don’t want the water coming too close to the rims because it might overflow into the soymilk. Cover the pan with a lid that is lined with a hand towel to prevent water dripping into the ramekins. Simmer for about 10 minutes or until the tofu is firm.
• Note: I used ramekins that were about 3 inches in diameter and 10 minutes was enough to set the tofu. If you use larger ramekins, the cooking time will need to change.
12. Carefully remove the ramekins from the water bath and let them come to room temperature on the counter before assembly.

Pearls Directions

1. In a pot, add the water and bring to a boil. Pour in the tapioca pearls and lower to medium heat. Stir the pearls to prevent them from sticking and cook for 30 minutes.
2. Remove the pot from the heat and cover with a lid for another 30 minutes.
3. Drain the pearls and rinse with cold running water.
4. The pearls should be translucent and soft. Transfer them into a bowl with water covering just above the pearls and set them aside until assembly.
• Note: if your pearls still have an opaque center and/or are hard in the center, repeat steps 1-3.

Arbinal Directions

1. Combine the sugar and water and bring to a boil. 
2. Lower to medium heat and simmer for about 5 minutes to slightly thicken the sauce. 
3. Remove from the heat and set aside until assembly.