Brown Sugar Tofu Pudding with Tapioca Pearls

Watch how to make it here

Inspired by the Filipino snack, Taho, this dessert is perfect for all the tofu lovers out there! This recipe shows the many ways tofu can be enjoyed. It’s a super sweet, chewy, and a delightful treat. 

A few notes:

  1. There are two ways to cook the tapioca pearls: overnight (6+ hrs) vs day-of (hour-long). See below for detailed instructions. 
  2. Dried, white tapioca pearls can be found at most Asian grocery stores. 
  3. Silken tofu must be used for this recipe as it has a soft consistency and creamy texture.
  4. Store the cooked tapioca pearls, syrup, and tofu separately in an airtight container. This is best served immediately, however, it can be eaten within 2 days. 

Brown Sugar Tofu Pudding with Tapioca Pearls

June 19, 2021
: 10 min
: 6 hr 10 min

By:

Ingredients
  • 1 16oz. silken tofu
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • ½ cup tapioca pearls
  • 11 cups water
Directions
  • Step 1 Overnight method (skip to step 2 if you prefer the day-of method): To shorten the cooking time, soak the tapioca pearls in a container with 4 cups of water. Store the container in the refrigerator overnight for at least 6 hours (or up to 12 hours). When you’re ready to cook the tapioca pearls, boil 6 cups of water. Add the soaked tapioca pearls in the water and turn it down to medium heat. Allow it to cook for 5-7 minutes or until it is opaque in the center and chewy. Drain the remaining water, transfer the tapioca pearls to a medium-sized bowl and set aside.
  • Step 2 Day-of method: Heat up 5 cups of water in a pot until boiling. Add the dried tapioca pearls into the pot. Simmer the tapioca pearls for 20 minutes uncovered. When the time is up, turn the heat off, cover the pot with a lid and allow it to sit for 15 minutes. Drain the tapioca pearls and taste to see if it is cooked. It should be chewy and slightly soft on the edges. You can tell if it is undercooked if it is rock hard in the center. If it is undercooked, repeat the process: boil 5 cups of water, simmer tapioca pearls for 20 minutes, and rest with the lid covered for 15 minutes. When the tapioca pearls have cooked to your desired texture, drain the remaining water, transfer the pearls to a bowl and set aside.
  • Step 3 Brown Sugar Syrup: While the tapioca pearls are cooking, heat up 1 cup of water until boiling and add the brown sugar and vanilla extract. Lower to medium heat and allow it to simmer until it turns into a slightly thick syrup. This should take about 5-7 minutes. Once it reaches the desired consistency, turn off the heat and set it aside.
  • Step 4 Assembly: Remove the silken tofu from the box and microwave it on a plate for 2-3 minutes. Meanwhile, combine the tapioca pearls and brown sugar syrup if consumed immediately, otherwise keep them separate (refer to notes above on storage instructions). Scoop out a thin layer of tofu and add to a small cup. Top with one tablespoon each of tapioca pearls and syrup. Add another thin layer of tofu and top with tapioca pearls and syrup. Repeat until you reach the desired amount. Best served and enjoyed immediately.



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