The Tofu To Make When All Else Fails
If you’re struggling to get your kid to eat tofu, so much so that even our orange chicken take on the soy product didn’t hit, then it’s time to try stopping trying. Translation: don’t chef it up; dumb it down. Take advantage of its weaknesses–ie., its bland and spongy–and focus on the flavors your child does like; mold it to fit what they want.
The answer to that has been right in front of you on the table the whole time: condiments. Yes, ketchup. Mustard. Peanut Butter. You know, the things your child is already drowning his/her food in anyway? Use it as a marinade; use it as a dipping sauce. Keep it soft; make it crispy. Give them the choice; give them control. You’d be surprised at what they eat when it’s (basically) what they want to eat.
(Note: we provide instructions on how to make all three sauces but feel to choose which one(s)/how many to make!)
- 1 block Tofu (Firm or Extra Firm)
- 1 tsp Cornstarch (optional; see instructions)
- 1 tsp Sesame Oil (optional; see instructions)
- Ketchup
- Soy Sauce
- Sesame Oil
- Garlic Powder
- Ginger Powder
- Yellow Mustard
- Miso Paste (or soy)
- Honey
- Rice Wine Vinegar (can use apple cider vinegar, too)
- Peanut Butter
- Soy Sauce
- Lime
- Garlic Powder
- Ginger Powder
- Cinnamon Powder
- Press out excess water from the tofu block by putting it between two heavier and flat things (i.e., pans, glass containers). Give it 15-20 minutes for the water to run out.
While the tofu extrudes, make the sauce(s) in a small bowl (or bowls):
- Ketchup Sauce: add in three spoonfuls of ketchup, a spoonful of soy, a drizzle of sesame oil, and a dusting of the garlic and ginger powders; blend.
- Mustard Sauce: Add in four or five big squeezes of mustard followed by a small spoonful of miso paste (or full spoonful of soy), two squeezes of the honey bottle, and a tiny pour of vinegar; blend.
- Peanut Butter Sauce: add in two spoonfuls of peanut butter, a spoonful of soy, a big squeeze of lime, two shakes of garlic powder, and one shake of ginger and cinnamon powders; blend
Squeeze out any remaining liquid and wipe the tofu dry with a paper towel, then cut into small cubes or long and thin “fingers” (as see in the recipe photo) by slicing through the tofu a few times each length-, width-, and height-wise.
For crispier tofu, put your cubes or fingers in a sealable container or bag, add in the cornstarch and sesame oil, close the container/bag, and shake until the pieces are coated.
- Heat a large to Medium; coat the bottom in oil.
- When hot, add in your tofu pieces and cook untouched for 2-3 minutes on at least two sides. Remove heat
- Reduce heat to Medium Low. Pour your sauce into pan and allow to heat for 10-15 seconds; add tofu back to pan and coat in sauce. Continue cooking in sauce for another 30-45 seconds to allow sauce to cling to tofu
If making for the first time, or if your child is still tofu resistant, we recommend cutting the tofu into planks, the better to make them look more like fish sticks or chicken tenders; go to cubes once they like the dish, as it provides good fork practice. Add a scoop of the sauce from the pan to your child’s plate for dipping.
Why stop at just ketchup, mustard, or peanut butter? Almost any sauce that has some sugar with it can be mixed with a bit of oil and seasoning to produce the same flavor and texture: barbecue sauce, teriyaki, hoisin, etc. Steps are the same.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
