Posted in Sweets for the Sweet, The Flavors of Asia, The Joy of Snacks

In Which There is a Tub of Sweet, Cold Taho for One…

This is how I like my taho: chilled, more bean curd, less syrup, no tapioca!
This is how I like my taho: chilled, more bean curd, less syrup, no tapioca!

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.



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

2 thoughts on “In Which There is a Tub of Sweet, Cold Taho for One…

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