Taho (Filipino Warm Tofu Breakfast)

Ingredients

• 4 cups (950ml) fresh unsweetened soy milk
• 1/2 tsp calcium sulfate (food-grade gypsum), or 1/4 tsp Epsom salt
• 2 tbsp cornstarch
• 1/4 cup (60ml) water, for dissolving the coagulant
• 1 cup (200g) brown sugar
• 1 cup (240ml) water, for the syrup
• 1/2 cup (100g) small tapioca pearls

Before you cook

• Dissolve the calcium sulfate and cornstarch in the 1/4 cup of water.
• Pour the dissolved coagulant mixture into the bottom of a heatproof pot or bowl.

Steps

1. Bring a small pot of water to a boil.
2. Add the tapioca pearls and boil for 15 minutes.
3. Turn off the heat and let the pearls sit in the hot water for 10 minutes, until fully translucent.
4. Drain the pearls and set them aside.
5. Combine the brown sugar and 1 cup of water in a small saucepan.
6. Bring to a boil, stirring to dissolve the sugar.
7. Simmer for 3 minutes, until syrupy, then set aside.
8. Heat the soy milk in a pot until steaming but not boiling.
9. Pour the hot soy milk over the coagulant mixture in the pot or bowl.
10. Cover loosely and let it sit undisturbed for 15 minutes, until set into soft curds.
11. Scoop the warm soy curds into serving cups.
12. Spoon the cooked tapioca pearls over the curds.
13. Ladle the warm brown sugar syrup generously over the top.
14. Serve immediately while warm.