Mix the rice flour and agar agar powder together, then add to the soy milk and stir until dissolved. Place the mixture on the stove over medium heat, stirring constantly.

When it starts to simmer, mix the half and half and condensed milk together, then pour into the soy milk mixture. Stir until everything is well combined. Turn off the heat, add a little vanilla if desired, then strain the mixture through a fine sieve for a smooth texture. Let it sit for about 1 hour to set.

Boil the tapioca pearls until they float to the surface, then remove and place them in cold water to prevent sticking. In a separate pot, combine the palm sugar with 1 cup water and cook until the sugar dissolves. Add the tapioca pearls and sliced ginger, and simmer until the pearls are soft. Mix the coconut milk with a little tapioca starch, stirring constantly while heating until the coconut milk thickens, then remove from heat.

To serve, use a thin spoon or a scoop (you can cut one from a soda can) to gently scoop thin slices of the tofu. Top with the brown sugar syrup, tapioca pearls, and coconut milk sauce.

Enjoy! On a rainy day, a warm bowl of this fragrant, sweet, and silky tofu is simply wonderful.