Tahô is a sweet, silky treat made with creamy soft tofu, fragrant brown sugar syrup, and chewy sago pearls. You’re going to love this Filipino favourite!
Is it a drink? Is it a dessert? While this might look like some variation of boba tea, it’s actually tahô, a delectable snack from the Philippines!
If you enjoy my recipes for creamy vegan desserts like Haupia, Mango Coconut Chia Seed Pudding , and No Bake Chocolate Avocado Pudding , you’re going to love tahô too. It’s naturally vegan, creamy yet refreshing, and it even packs in a good amount of plant-based protein. (I have to admit, those sago pearls make it pretty fun too.)
What Is Tahô?
Tahô is a Filipino snack food made with soft silken tofu, arnibal, and sago pearls. It’s a well-loved comfort food—so much so that tahô peddlers can be found all over the country. It can be eaten for breakfast, for dessert, as an afternoon pick-me-up—basically, any time of day is a good time for tahô!
Different regions of the Philippines put their own spins on the classic tahô formula, and you’ll even find tahô in other Southeast Asian countries, but I’m sharing a traditional Filipino version here.
What Is Arnibal?
One of the components of tahô is arnibal, which is a sweet syrup made with sugar and water. Brown sugar and water alone make for a delicious syrup with an intense caramel flavor, but arnibal can also be enhanced with other ingredients like pandan leaves or, in the case of my tahô recipe, black tea.
You don’t have to reserve your arnibal for tahô either! It’s so good drizzled over vegan ice cream .
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Water
- Sago pearls – If you can’t find sago pearls, tapioca pearls (AKA boba) can be used instead.
- Boiling water
- Black tea bag – A plain black tea bag will give your arnibal a nice, earthy flavour. You can also use chai for some coziness, Earl Grey for a delicately fragrant syrup, or English Breakfast for a robust flavour.
- Dark brown sugar – Dark brown sugar brings notes of molasses to the arnibal.
- Vanilla extract
- Silken tofu – Use the shelf-stable silken variety, which has the smoothest, creamiest texture.
- Unsweetened coconut milk – Unsweetened soy milk works too.
Are Sago and Tapioca Pearls the Same?
No, sago pearls are different from tapioca pearls, although you can use tapioca pearls in this recipe if you can’t find sago.
Tapioca pearls are made from tapioca or cassava starch, while sago comes from sago palm trees. The starches are processed similarly to create pearls, but sago pearls are smaller than tapioca and they have a different texture when cooked. (Plus, since they’re smaller, they cook faster.)
Sago has a more chewy texture, while tapioca is more gummy. You may also notice that sago has an almost nutty flavour to it, while tapioca pearls don’t taste like much at all.
How to Make Tahô
Making tahô is easy! In fact, once you have arnibal on hand, you can make tahô anytime you like by simply boiling the sago pearls and preparing the tofu.
Boil the sago. Fill a large pot with water and bring it to a boil. Add the sago pearls and cook them according to package instructions. Let the sago rest for 20 minutes, then drain and rinse.
Brew the tea. Add boiling water to a large mug. Place the tea bag inside, then cover the mug and let the tea steep for 15 minutes. Discard the tea bag.
Make the arnibal. Combine the dark brown sugar, tea, and vanilla extract in a small pot set over low heat. Bring the mixture to a boil, stirring constantly. Reduce the heat and let the mixture simmer for 11-14 minutes, or until the sugar is dissolved and the syrup has thickened. Remove from heat.
Heat the tofu. Place the tofu in a microwave-safe container and microwave it for 2-4 minutes, or until it’s warmed through.
Assemble it. Cut the tofu into 1/2-inch slices and place them in a serving glass or bowl. Spoon the sago pearls on top, then pour in 4 to 6 tablespoons of arnibal syrup, followed by the coconut milk.
Tips for Success
This is a fairly versatile recipe, which means it’s hard to mess it up! Here are a few quick tips to help your tahô come together easy-peasy.
- Don’t stop stirring. Sugar burns quickly, so be sure to stir constantly when you’re making the arnibal. Don’t walk away from the stovetop!
- Use a non-stick pot. This will help prevent burning, and also make cleanup a lot easier.
- Use a silicone spatula. Stirring with a silicone spatula will help you keep the syrup from burning on the bottom and sides of the pan.
- Prep ahead. Make the tea, syrup, and sago in advance. Refrigerate them in separate containers and when you’re ready to make the tahô, simply heat the syrup and tea in the microwave before assembling.
Variations
Feel free to put your own unique twist on this tahô recipe, or try one of these variations:
- Add more milk. If you’re not a fan of super sweet snacks, reduce the amount of arnibal syrup and add more coconut milk. Not only will this give you tahô that’s less sweet, it will also be creamier.
- Enjoy it cold. Tahô is usually served warm, but try it at room temperature or even chilled. It’s just as good and you can skip the step of heating the tofu.
- Skip the tea. If you’re anxious to dig in, you can skip the tea and just use water instead. It’ll still be delicious thanks to the brown sugar and vanilla.
- Add another layer of flavour. Use Korean strawberry milk or banana milk instead of coconut milk.
How to Store
Store leftover tahô in an airtight container in the refrigerator. It can be reheated by microwaving it for 1-3 minutes (depending on the amount you’re reheating) or by stirring and heating it over low heat on the stovetop. You can also eat it chilled.
Note that, while you can store leftovers, tahô is best eaten immediately after preparing, so I don’t recommend making it in advance unless you store the components separately.
Can This Recipe Be Frozen?
Unfortunately, tahô is not a recipe that keeps well in the freezer. Enjoy it right away!
Ingredients
- water , for boiling
- ¾ cup sago pearls , uncooked
- ½ cup + ⅛ cup boiling water , for the tea
- 1 black tea bag
- ¾ cups dark brown sugar
- ½ teaspoon vanilla extract
- 12.13 ounces soft silken tofu
- ½ cup unsweetened coconut milk
Instructions
- Boil the sago. Fill a large pot with water and bring it to a boil. Add the sago and cook it according to package instructions. Let the sago rest for 20 minutes. Strain and rinse the pearls. Set them aside.
- Brew the tea. Add the water to a large mug. Place the tea bag inside. Cover the mug and let the tea steep for 15 minutes. Remove and discard the tea bag.
- Make the arnibal syrup. Add the dark brown sugar, tea, and vanilla extract to a small pot over low heat. Stir constantly and bring the mixture to a boil. Immediately reduce the heat and let the mixture simmer for 11-14 minutes or until the sugar is dissolved and the syrup has thickened. Remove it from the heat and set it aside.
- Heat the tofu. Place the tofu in a microwave-safe container and microwave it for 2-4 minutes.
- Assemble it. Cut the tofu into 1/2" slices. It doesn’t really matter what size they are. Scoop them into a serving glass or bowl. Add sago pearls on top to taste. Pour in 4-6 tablespoons of arnibal syrup to taste. Top with coconut milk to taste.
Tahô
Ingredients
- water for boiling
- ¾ cup sago pearls uncooked
- ½ cup + ⅛ cup boiling water for the tea
- 1 black tea bag
- ¾ cups dark brown sugar
- ½ teaspoon vanilla extract
- 12.13 ounces soft silken tofu
- ½ cup unsweetened coconut milk
Instructions
- Boil the sago. Fill a large pot with water and bring it to a boil. Add the sago and cook it according to package instructions. Let the sago rest for 20 minutes. Strain and rinse the pearls. Set them aside.
- Brew the tea. Add the water to a large mug. Place the tea bag inside. Cover the mug and let the tea steep for 15 minutes. Remove and discard the tea bag.
- Make the arnibal syrup. Add the dark brown sugar, tea, and vanilla extract to a small pot over low heat. Stir constantly and bring the mixture to a boil. Immediately reduce the heat and let the mixture simmer for 11-14 minutes or until the sugar is dissolved and the syrup has thickened. Remove it from the heat and set it aside.
- Heat the tofu. Place the tofu in a microwave-safe container and microwave it for 2-4 minutes.
- Assemble it. Cut the tofu into 1/2" slices. It doesn’t really matter what size they are. Scoop them into a serving glass or bowl. Add sago pearls on top to taste. Pour in 4-6 tablespoons of arnibal syrup to taste. Top with coconut milk to taste.
Nutrition
Tahô https://jessicainthekitchen.com/taho/ February 23, 2023
This Herb & Veggie Fregola recipe is an easy vegan dinner that’s packed with flavour and nutrition! You’ll love the nutty, chewy fregola, which is a little bit like pearl couscous.
What do your everyday vegan dinners look like? Maybe you have pasta once a week, vegan pizza on Fridays, and you can’t forget about Taco Tuesday. It’s easy to slide into a comfortable routine and make the same types of dishes over and over, isn’t it? Well, friends, I’m here to shake things up with this Herb & Veggie Fregola!
What Is Fregola?
Fregola is a type of pasta made from tiny balls of semolina dough. It is often cooked similarly to couscous and it has a slightly chewy texture, with a flavour that’s earthy and nutty.
Fregola (sometimes also known as fregola sarda), hails from the Italian island of Sardinia. It’s quite similar in appearance to pearl couscous, but because it’s made by hand, the shape is more irregular. And, unlike couscous, it’s toasted in an oven, which makes it taste even better.
Just like couscous and pasta, fregola can be combined with a variety of other ingredients to make all kinds of different dishes, from light summer salads to hearty winter stews. It can be used in soups, pasta dishes, and even risottos, and it can be boiled in water like pasta or cooked like rice or couscous.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil
- Red onion – I like red onion in this fregola recipe, but you can certainly substitute another type of onion or shallots instead.
- Asparagus – Asparagus not in season? Green beans are a perfect substitute.
- Corn niblets
- Garlic
- Fresh thyme – This dish is all about the fresh herbs! I don’t recommend substituting dried.
- Fresh oregano
- Fregola
- Vegetable stock – Use store-bought or make your own vegetable stock .
- Salt
- Black pepper
- Vegan butter – Can’t find vegan butter at your grocery store? Here’s how to make vegan butter at home. You can also substitute a good extra-virgin olive oil.
- Chives
- Cherry tomatoes – Grape tomatoes work too!
- Lemon
What Can I Use Instead of Fregola?
Pearl couscous or a small pasta, like orzo, can be substituted for the fregola if you’re unable to find it locally or order it online. Toasting it in the skillet, as we do in this recipe, will mimic some of the toasty fregola flavour.
How to Make Herb & Veggie Fregola
This is the kind of effortless weeknight dinner you’ll find yourself making again and again. Here’s what you’ll need to do.
Warm the oil. Add the oil to a large sauté pan set over medium heat.
Cook the vegetables. Stir in the onions, asparagus, and corn. Sauté for 5 minutes, or until softened, stirring frequently.
Add the next 3 ingredients. Add the garlic, thyme, and oregano to the vegetables. Cook for another 1 to 2 minutes, or until fragrant, stirring constantly.
Toast the fregola. Add the fregola to the pan and stir constantly for 5 minutes, until it’s nicely toasted.
Pour in the stock. Add the vegetable stock to the pan, along with half of the salt. Bring to a boil and cook for about 10 minutes, or until the fregola is cooked al dente.
Add the tomatoes. Stir in the cherry tomatoes; cook for another 2 to 3 minutes, or until the tomatoes are softened and warmed through.
Finish. Remove from heat. Stir in the remaining salt, along with the black pepper, chives, lemon juice, and vegan butter. Garnish with vegan parmesan cheese and serve.
Tips for Success
As you can see, making fregola is as easy as making pasta or rice! Still, here are some quick tips to help you make sure it turns out perfect .
- Don’t let the fregola burn! Make sure you stir the fregola constantly while toasting it to keep it from burning. As soon as you notice that it’s nicely browned and smells toasty, add the broth.
- Remove the sprigs of herbs before serving. To make it easier, you can tie them together with a small piece of kitchen twine.
- Cook until the stock is absorbed. The fregola shouldn’t be soupy; as you can see from the photos, the liquid thickens to form a lovely sauce for the fregola and veggies.
Variations
In the mood for switching things up? Well, you’re in luck because this is the perfect recipe for that!
- Use vegetables that are in season or that you have on hand in the fridge. Stir in a few handfuls of baby spinach, swap the asparagus for mushrooms—fregola is highly adaptable!
- To add a bit of richness and creaminess, stir in some vegan cream or coconut milk at the end.
- Try swapping the fresh herbs for savory spices like cumin, or add some nutritional yeast for a cheesy flavour.
How to Store
Store Herb & Veggie Fregola in an airtight container in the refrigerator for up to 4 days. To reheat, simply add a few tablespoons of water or stock and heat it in the microwave or on the stovetop until warmed through. The added liquid will help loosen it up a bit.
Can I Freeze This Recipe?
Yes, you can freeze this fregola recipe. To do so, store in an airtight container or freezer-safe bag for up to 3 months. When ready to reheat, simply thaw the fregola in the refrigerator before heating it on the stovetop or microwave according to the instructions above.
Ingredients
- 2 tablespoons olive oil
- ¾ red onion , 82 grams, diced
- 10 stalks asparagus , 200 grams, cut into 1 1⁄2” pieces
- ½ cup corn niblets , 75 grams
- 3 cloves garlic , minced
- 3 sprigs fresh thyme
- 5-6 fresh oregano leaves
- 1 ½ cups fregola , 300 grams
- 3 ½ cups vegetable stock , 875 ml
- 1 ½ teaspoons salt , divided
- ½ teaspoon black pepper
- 2 tablespoons vegan butter
- 1 small bunch chives , 5 grams, finely chopped
- 1 cup cherry tomatoes , 124 grams, cut in half
- juice from 1 lemon
Instructions
- Add oil to a large saute pan over medium heat.
- Add the onions, asparagus and corn. Sauté for 5 minutes stirring frequently.
- Add the garlic, thyme and oregano. Cook for another 1-2 minutes stirring constantly.
- Add the fregola to the pot. Toast it for 5 minutes, stirring constantly to prevent burning.
- Add the vegetable stock to the pot and half of the salt. Bring to a boil and cook, stirring gently for 10 minutes or until the pasta is cooked al dente.
- Stir in the cut tomatoes and cook for another 2-3 minutes until the tomatoes are wilted and warmed through.
- Remove from heat. Stir in the remaining salt, black pepper, chives, lemon juice and vegan butter.
- Garnish with vegan parmesan cheese and serve immediately.
