Craving for breakfast taho? When I was still living in Angeles City, I would usually wait for the “taho” vendor at around 9 o’clock in the morning every Saturday. I just love a sweet taho for breakfast.
Here in Korea, it’s so easy to make a breakfast taho since tofu can easily be found in groceries. The tofu that I use for my breakfast taho is called ì—°ë‘ë¶€ (yeon-du-bu). It’s texture is silken compared to other varieties. It can also be eaten raw or uncooked.
First, I scoop out the yeon-du-bu in a bowl and place it in the microwave oven for 1-2 minutes. To make the sweet syrup, I heat two tablespoons of dark brown sugar with two tablespoons of water until boiling. I just pour the syrup on the tofu and that’s it. No need for tapioca pearls! If I want more syrup, I just double the amount but I’m usually okay with the amount mentioned.
What you need:
1 pack yeondubu (ì—°ë‘ë¶€) – it’s 1,500 won
2 tablespoons dark brown sugar
2 tablespoons water
How to make it:
Scoop the tofu in a bowl and heat using a microwave for 1-2 minutes.
Mix the dark brown sugar and water in a saucepan until boiling.
Pour the sugar syrup on the tofu.