TAHO

TAHO is a Philippine snack food made of fresh soft/silken tofu, arnibal, and sago pearl. This staple comfort food is a signature sweet and taho peddlers can be found all over the country. The Indonesian equivalent of this snack is Tauhue, and the Malaysian equivalent of this snack is called Taufufah. 

Most taho vendors prepare the separate ingredients before dawn. The main ingredient, fresh soft/silken tofu, is processed to a consistency that is very similar to a very fine custard. The brown sugar is heated, caramelizedand mixed with water to create a viscous amber-colored syrup called arnibal. Flavors, like vanillaare sometimes added to the arnibal.  Sago pearls, purchased from the local market, are boiled to a gummy consistency until they are a translucent white. In lieu of making soft tofu from scratch, one can use a soft tofu mix from the store.^[3]

The Magtataho (taho vendor) is a common sight in the Philippine streets. A magtataho carries two large aluminumbuckets that hang from each end of a carrying pole. The larger bucket carries the tofu base; the smaller bucket holds the arnibal and sago pearls.

Taho vendors peddle their product in a distinctive manner, calling its name in a full, rising inflection as they walk at a leisurely pace on the sidewalk or along the side of the road. Most magtatahokeep a habitual route and schedule, calling out “Tahoooooo!” to attract a customer’s attention. Though vendors are most likely to ply their routes early in the morning, it is not uncommon for a magtataho to be spotted in the late afternoon or evening as well.

Most magtataho carry plastic cups, often in two sizes, and spoons (sometimes straws) for their product. Some customers in residential areas tend to use their own cups, and the vendors price their product accordingly (The price usually costs around 20 Php for a standard-sized mug). Using a wide, shallow metal watch glass-shaped scoop, they skim the surface of the bean curd and toss out any excess water, before scooping the bean curd itself into a cup. Then, using a long, thin metal ladle, they scoop sago or tapioca pearls and arnibalinto the cup, loosely mixing it in.