Taho (tau fu far) has long been a morning staple for many Filipinos, particularly for those of us who grew up in the suburbs. Most people in these parts have fond memories of the magtataho (bean curd hawker) who would walk down village streets before ten in the morning with his massive stainless steel cylinders filled with silken bean curd, brown sugar syrup, and tapioca pearls (sago) carefully and ponderously balanced on the yoke he shouldered. Five pesos would get you a small glass (about a juice glass’s worth) of sweet, warm bean curd topped with syrup, a few bits of pearly tapioca scattered on top; ten would get you a breakfast bowl of the stuff.
Nowadays, I rarely eat the stuff; most mornings, I’m already at the office when the magtataho makes his rounds. Plus, I don’t care much for the taho peddled on the grimy sidewalks of Makati; with all the pollution in the metro, I don’t want to take any chances! Once in a blue moon, though, whenever a craving hits, I’m off to Taho Boy at Cash and Carry to grab a tub of the stuff.
Unlike standard-issue taho which is invariably served warm, Taho Boy’s bean curd is served cold but has none of the off-putting graininess common to most versions of chilled silken bean curd available in many supermarkets. It is properly silky with a nice, mildly nutty flavor to it. It’s nice when doused with standard-issue brown sugar syrup, but I’d rather go for the one with the dark almond-flavored syrup; it totally amps up the flavor of the bean curd. It’s a snack I can definitely polish off solo.
Yes, it is a bit pricier than the one sold by your regular magtataho, but it is nevertheless clean, delicious, and wholesome. And it’s a price worth paying for a taste of one’s childhood.