Strawberry Taho (Super Easy!) Recipe
We're making a heart-warming breakfast dish today! Typically served with brown sugar syrup, we're serving today's taho with some super easy homemade chunky strawberry jam :) let's get to it! Silken tofu 1 Tbsp Sago pearls Strawberries Sugar Roughly chop the strawberries, place in a bowl, and add & mix in enough sugar to coat the strawberry chunks. Leave in the fridge overnight to macerate. Cook your sago pearls according to package instructions. Once cooked, wash the pearls under running cold water, transfer to a bowl, and then add in a cup of water to prevent clumping. Place your macerated strawberries into a saucepan and cook on low, stirring occasionally. You'll know it's ready (and thick enough) when you can separate the syrup as you scrape the bottom of the pan with a spatula. Microwave the silken tofu for 30 seconds up to 1 minute, and then scoop slivers of it into your cup or mug. Add as much drained sago pearls as you like. Add chunks of your strawberry jam, and then spoon in some of the thickened sauce as well. Serve hot :) Enjoy!