I just dice it up and cook it with stir fried vegetables. I take the easiest route. I drain it as well as I can, dice it up, and add it to a skillet with sesame oil, soy or tamari sauce, and maybe some bottled stir fry sauce. I let the tofu cook for about 10 minutes before adding the rest of the vegetables, and cook until the veg are done. The tofu consistency is still kind of soft, but the flavor is good. My 2.5yo loves it, especially with rice or noodles.

I'm pp, apologies for the typos.

My recipe is this- slice tofu. Put on baking sheet spayed with olive oil. Sprinkle with garlic powder, chili powder, and Braggs. Maybe sprinkle on a few other spices if I'm feeling creative. Bake at 425, turning once or twice. Chill and eat. Or eat off of pan and burn tongue.

Or - slice tofu. Roll in cornstarch mixed with garlic powder, salt, and pepper. Fry or bake as above. Or, after cornstarch, cost with soymilk and roll in Panko mixed with random spices. Fry or bake as above. Eat.

Try a few different brands, as you may like the texture of some and not others. I like an extra firm non-silken tofu when making "fingers" and such. While I love tofu in general, if my mouth is expecting something solid, the very smooth texture of silken tofu, even extra firm and drained, does nothing for me.

Silken tofu is usually non refrigerated, so try the other types.

Even if. Recipe calls for drained/ pressed firm tofu, I always start with extr firm. Just what my palate prefers.

As stated above... Dip in cornstarch to really crisp up. I will often roll in Panko or crushed rice cereal for extra crisp.

We pan fry extra firm tofu and dip in soy sauce. We use Mark Bittman's method from How to Cook Everything. Our toddler loves it and tells us, "We need more toe-food!"

Drain it wrapped in paper towels w a plates on top to get out the moisture.

Slice

Toss in corn startch

Fry until golden

Serve w soy sauce, just like Japanese restaurants.

My one and three year olds love firm tofu, drained and pressed for about 20 min. Then tossed in corn starch and deep fried

I marinate cubed extra firm tofu in soy/ginger/black bean sauce-type marinade, and then either serve it cold or pan fry it.

I pan fry it and drizzle with a dressing of soy, vinegast, and sesame oil. Pre schooler loves it. He will also eat standard issue restaurant stir-fried tofu with vegetables.

Trader Joes has pretty good tofu.
I get the House brand of firm tofu (red label) either from Costco or the Korean market.
Sorry I can't help with recipes: we only make the spicy stuff.

We used to get the firm tofu, cut it into small chunks and pan fry it-- was one of my toddlers favorite foods.

b/f you cook it put a plate on top and a can on top of that to let the excess moisture drain

Tofu takes on the taste of whatever you're using to cook it. Google for marinades, I'm sure you'll find a bunch!

Forgot to say, our children have tried both since they were toddlers, and started by a preference for my Japanese version, then they gradually came to prefer the Vietnamese version, which is crunchy... hoping the pendulum swings back!

We buy tofu at one of the Korean supermarkets (H-Mart or Lotte).

I'm half-Japanese and love my Japanese tofu cold and plain with a drizzle of soy sauce or vinaigrette, like they serve in restaurants. The finest it is, the better (soft tofu, not firm or grainy).

My husband is Vietnamese and hates the above tofu recipe. He take firm tofu and fries it in slices, then dips it into an awful thick non-Japanese soy sauce. I hate it.

This is our only food incompatibility

I'm looking for soft finger foods for my toddler. I tried cooking tofu in the past for myself and it did not taste good or have a nice consistency. Do you have a good (non spicy) tofu recipe? Where do you buy your tofu?