Snacks & sweets · Korean home cooking

Mild soy-glazed tofu nuggets for kids

Name: Mild soy-glazed tofu nuggets for kids
Total time: 25 min
Yield: 3
Cuisine: Korean
Ingredients: 1 block (about 300 g); 1/3 paper cup (about 40 g); 1 tablespoon; 1 level eating spoon (15 ml); 1 level eating spoon (about 20 g); 2 eating spoons (30 ml); 1/2 small teaspoon; 1 small teaspoon; 1/2 stalk

Crisp-edged tofu bites lightly coated in a sweet-savory soy glaze, with no chili. Serve as a snack or with rice and crunchy vegetables for a simple meal.

25 min3 servings2 stepsDifficulty: Easy

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

3 servings

Everyday kitchen measurements

For 3 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

1 block (about 300 g)
Essential
Use firm or extra-firm tofu. Soft tofu will break apart and cannot hold its shape.
1/3 paper cup (about 40 g)
Substitute available
If 1/3 paper cup (about 40 g) is unavailable

Cornstarch works in the same amount. The coating may be slightly less crisp.
1 tablespoon
Optional
Use a light coating in the pan; a little more may be needed if shallow-frying.
1 level eating spoon (15 ml)
Substitute available
If 1 level eating spoon (15 ml) is unavailable

Use low-sodium soy sauce for children, or tamari for a wheat-free option; check the label for allergens.
1 level eating spoon (about 20 g)
Substitute available
If 1 level eating spoon (about 20 g) is unavailable

Use the same amount of maple syrup or sugar dissolved in the water. Do not give honey to children under 12 months.
2 eating spoons (30 ml)
Essential
Add a little more if the glaze becomes too thick.
1/2 small teaspoon
Optional
Leave out for a milder flavor.
1 small teaspoon
Optional
Omit if unavailable or if sesame is an allergen. Do not substitute another seed without checking allergies.
1/2 stalk
Optional
Omit or use a little finely chopped chive.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Drain the tofu and wrap it in a clean kitchen towel. Place a small plate on top for 10 minutes to press out excess water. Cut into bite-sized cubes, pat dry again and toss gently with potato starch until each piece has a thin, even coating.
Step 2

Heat the oil in a nonstick pan over medium heat. Add tofu in one layer and cook, turning carefully, for 6–8 minutes until golden on several sides. In a small bowl mix soy sauce, honey, water and optional garlic. Pour into the pan and toss for 30–60 seconds, just until the glaze lightly coats the tofu. Turn off the heat, add optional sesame and scallion, and cool before serving.

03 / Enjoy your meal

Finished dish

Helpful tips

Use low-sodium soy sauce and a light glaze for young children; serve with rice or cucumber sticks. Cut the tofu into age-appropriate pieces and let it cool. Do not serve honey to children under 12 months. Contains soy and possibly wheat and sesame; check labels for allergens. Refrigerate leftovers for up to 2 days.