Feel free to use store-bought strawberry syrup!

Cook the strawberry arnibal:

• In a medium saucepan, stir together 1 pound strawberries, ½-¾ cup sugar, ¼ cup water. Bring to a boil.
• Reduce heat and simmer, stirring often, until the mixture is reduced by about half, about 15 minutes.
• Strain the syrup into a heat-safe container. Save strained fruit and set aside. Stir in 1 tablespoon vanilla.
• Let cool to room temperature. If it's too thick, add a splash of water.

Cook the tapioca pearls:

• In a medium pot, bring 3 cups water to a rolling boil. Stir in ⅓ cup small tapioca pearls. Slightly lower heat and simmer uncovered for 10-15 minutes, or until tapioca turns from white to mostly translucent.
• Turn off heat and cover pot with lid. Let tapioca sit for 10 minutes, or until pearls are fully translucent. If the pearls still have small white dots in the center, cover pot with lid again and let sit for another 2-3 minutes.
• Transfer tapioca pearls to a fine mesh strainer. Rinse with cold water to stop them from cooking and get rid of excess starch. Transfer to its own bowl.
• Add a few splashes of strawberry arnibal to the cooked tapioca pearls and gently mix. You just want to hydrate the pearls and add a bit of red color.

Assemble taho:

• If you want warm tofu, feel free to microwave your tofu on a microwave-safe plate for 1-2 minutes. Use a spoon to remove excess liquid.
• Scoop slices of tofu into your serving cups. Add tapioca, strawberries, and arnibal.
• Stir strawberry taho and enjoy! If you want it sweeter, add more arnibal to your liking.