Tofu Nuggets

Kiddos in the Kitchen – Kids’ Activities

What is tofu?

Tofu is made from soybeans. The soybeans are ground, strained, cooked, coagulated and pressed into blocks. Tofu blocks come in a variety of firmness categories: silken, soft, firm, and extra firm. It has a very mild flavor, so it works great as a kind of neutral base for enjoying seasonings and sauces. It is a traditional component of East Asian cuisines, and has been consumed in China for over 2,000 years. Click the link below to learn about a traditional Chinese method for making and cooking with tofu.

Traditional Tofu Making

Fun with beans

Did you know there are lots of ways to play with beans? Here are a few fun activities involving beans.

This search-and-find activity and this activity guide are provided by the Ohio Soybean Farmers association.

Make your own mancala game with an old egg carton and some dry beans.

Quiz yourself and help feed the hungry on beanbeanbean.com

Watch a bean grow!

Now Let’s Make the Recipe!

Salty, savory nuggets–super flavorful! Tofu nuggets are a favorite protein for the kids. These nuggets are great over rice, in warm tortillas, or any way your kids will eat them. Skewers are always fun! Choose your favorite dipping sauces if you’d like: barbecue, ranch, teriyaki, Goddess dressing, or Yumm! sauce are all great options. For grownups, these tofu nuggets are awesome with a ginger-garlic dressing over cabbage & cilantro with locally made Muruku noodles. Thanks again to Emily Stimac from the Thyme Garden for this great recipe idea!

chunks of tofu
  • 1 block tofu
  • 2 Tbsp high-heat oil (coconut adds nice flavor!)
  • 1/3 cup nutritional yeast
  • 3 Tbsp GF tamari
  • 1 clove garlic, pressed
  • A dash each of dill and cumin

Instructions:

Heat the oil in a wok over medium heat. Slice tofu into 4 slabs and dab dry with a clean towel. Cube and add to oil. Cook without stirring around 6 minutes. Flip and cook 6 more minutes. Toss around with garlic and tamari. Add remaining ingredients and continue to cook until nuggets are dry and crispy, adding more tamari and yeast as you go to increase the coating. Serve warm.