I prefer my tofu raw with a spicy dipping sauce or in soondubu, but kids are more likely to eat this fried egg battered tofu that has a crispy exterior and a fluffy soft center. Plus who can resist a dipping sauce! This is a super easy, super fast recipe that both Charlie and Olive love, and that we had for dinner last night!


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I N G R E D I E N T S  :

– 1 block soft tofu (Korean or Japanese)
– potato starch (you can use corn starch, flour, or arrowroot powder if you’re gluten-free instead)
– 2 eggs, beaten
– canola or vegetable oil (but I only have olive on hand so I just use that)

D I P P I N G  S A U C E  :

– soy sauce (or Tamari which is wheat-free or coconut aminos which is soy-free)
– sesame oil
– water

D I R E C T I O N S  :

Slice the tofu into squares. I only eat soft or silken tofu because it has higher water content than firm tofu, which I find to be chewier. I don’t have problems with it crumbling because I use chopsticks when I cook them, but it can take a little practice if you’re used to firm tofu. I think the soft texture is also easier for kids.

Beat 2 eggs and place in a bowl. Pour some potato starch onto a plate. Heat a pan over medium heat and add enough oil to fry the bottoms of the tofu. Dip each piece of tofu in the potato starch and then the egg.

Place into the pan and fry a couple minutes until lightly golden, then flip once and fry the other side.

Lay the tofu on some paper towels to blot off some of the excess oil before serving them.  I make a dipping sauce with a little Tamari soy sauce, sesame oil, and then I dilute it with water since soy sauce is salty and the kids love to dunk their tofu in the sauce. My favorite tofu dipping sauce is too spicy for kids, but if you’d like to give it a try, add some minced garlic, red pepper flakes (available in Asian grocery stores), and green onion to the soy sauce and sesame oil. I like to just pour it on top of the tofu.

You could omit either the potato starch or the egg in this recipe (not both), and it’ll still turn out great. I like the double protein punch of the egg and tofu which is a more traditionally Korean way to make it, but it’s made without egg in the Japanese way. Enjoy!