Tahô (Filipino tofu)

Instructions

1. Cook the tapioca pearls in 800 ml of boiling water for 15 to 20 minutes, until translucent, then drain them.
2. For the syrup, melt the brown cane sugar in 100 ml of water over low heat until you get a brown, syrupy liquid, then flavour with the vanilla.
3. Drain the tofu and cut it into large cubes, or spoon it into pieces in each bowl.
4. Divide the tofu among the bowls and add the lukewarm tapioca pearls on top.
5. Generously drizzle with the warm brown syrup and serve immediately, lukewarm.