Over the holidays, when the rest of us were eating amazing rosemary-roasted pork loin (recipe to come), Megan and Niko got down with some tofu and portobello mushrooms that I sauteed in olive oil and balsamic vinegar. While he didn’t care for the mushrooms (perhaps it was texture), Niko couldn’t get enough of the crispy, chewy tofu. It was all Megan could do to keep up with demand (she was biting each piece in half to make it more baby bite-sized–and he was waiting open-mouthed like a baby bird…).

Some of Niko’s pals’ parents had previously reported to us their success with getting their kiddos to eat raw tofu. But since Megan and I are not in the habit of eating raw tofu, and Niko’s recently developed fondness for fried bean curd, we thought it best to get him used to eating it in styles frequently found on our table.

Here are two Niko-tested/Niko-approved preparations:

CINNAMON-GINGER TOFU
In this recipe, the effort is in the seasoning. When I first prepared this dish for Niko, I gave a seasoned (uncooked) piece to him for tasting. His initial reaction was to screw up his face and spit it into my hand. But on second consideration (after I stuck the same piece immediately back into his mouth), he greedily ate two more pieces. Success! Now the question: To fry or not to fry? Definitely fry: The tofu will have a longer fridge-life if it’s cooked.

Ingredients:
– 16-ounce block extra firm tofu (drained, “cubed”)*
– 3 tablespoons Bragg Liquid Amino**
– 1/4 teaspoon ground ginger powder
– 1/8 teaspoon cinnamon
– dash of garlic powder
– 1 tablespoon canola (safflower or grape seed) oil for cooking

Yield: about 4 servings (estimating 8 – 10 pieces per serving)

Cut the tofu widthwise into 8 half-inch slabs. Wrap the tofu slabs in clean linen dish towels for an hour to drain out at much of the water as possible. In a small bowl, mix the Bragg’s Amino Acid, ground cinnamon, ground ginger powder, and a dash of garlic powder. Once the tofu is drained, cut each slab into 1-inch by 1-inch by .5-inch “cubes,” place the cubes in a medium bowl, and toss them with the marinade until covered. Set the tofu aside to marinate for about an hour (I played with Niko in the other room).*** When ready to cook, warm the saute pan on medium-high heat. Add oil, then transfer the marinated tofu into hot oiled pan, and saute to preferred texture (I cooked it for about 15 minutes). Serve warm or at room temperature.

*We prefer Wildwood Organic Sprouted Tofu for the increased health benefit and denser texture, though we frequently use House Foods Organic Tofu because it’s less expensive.
**I’m a salt-lover, and actually prefer San-J gluten-free tamari for its robust umami flavor. However, it has an incredibly high sodium content, and I don’t want to inadvertently damage Niko’s developing kidneys. Bragg Liquid Aminos, on the other hand, has a very low sodium content, while still delivering a hefty punch of flavor.

LEMON-THYME TOFU
In this preparation, the fresh lemon juice takes the lead followed by a subtle thyme and black pepper finish. I love the heat of freshly cracked pepper, and use it regularly in other recipes for Niko. …but when a few overly-peppered bites from prior meals had Niko fussing, not wanting to turn him off to this great spice, I’ve since toned it down (in his food only).

Ingredients:
– 16-ounce block extra firm tofu (drained, “cubed”)
– 2 tablespoons fresh lemon juice (one small lemon)
– olive oil to coat (2 tablespoons)
– 1/2 tablespoon freshly chopped thyme
– light covering of finely ground black pepper

Yield: about 4 servings (estimating 8 – 10 pieces per serving)

Cut the tofu widthwise into 8 half-inch slabs. Wrap the tofu slabs in clean linen dish towels for an hour to drain out at much of the water as possible. Once the tofu is drained, cut each slab into 1-inch by 1-inch by .5-inch “cubes,” and place the cubes in a medium bowl. Squeeze the lemon juice over the cubes. Add the thyme and black pepper, and stir to coat. Set the tofu aside to marinate for about an hour (more play time!).*** When ready to cook, warm the saute pan on medium-high heat. Add oil, then transfer the marinated tofu into hot oiled pan, and saute to preferred texture (I cooked it for about 15 minutes). Serve warm or at room temperature.

***If you’d like to prepare the tofu ahead of time, let it marinate overnight in the refrigerator where it will develop a stronger flavor, and be ready for frying when you come home from work.