faux taho

winnie mentioned that she would try to make tofu from a mix for the hiya-yakko from the previous post, and if it didn't work, she'd just pour ginger sauce on it. funnily, as i was reading that, i was digging into a piece of kinu tofu with ginger sauce myself. the dessert itself is a very soft tofu served with a brown sugar ginger sauce; in the philippines it's called taho, i think in chinese it's tau huay or something close to that. usually it's served warm, but in manila, you can get it ice cold, which is quite refreshing on a hot day. like today. like yesterday. ayyyyyyyy. anyway, silken tofu is a pretty decent substitute for the real thing.

ginger sauce

2 c water
1 thumbsized (or longer if you've got a small thumb) knob of ginger, peeled and thinly sliced
1/3 c brown sugar

boil the ginger, water and sugar for at least 10 minutes. the longer you boil, the spicier it gets; alternately, take it off the heat and leave to cool in the fridge overnight. strain the ginger pieces out and discard, or save for whatever reason you might like brown sugared ginger. serve warm or cold, poured over silken tofu.