Crispy tofu fingers (soft for babies)
Pressed tofu cut into fingers and oven-baked. Your baby's batch comes out early, golden but soft enough to squash; the adults' stays in until crisp. Contains soy: offer it once your baby has had soy on its own.
- From
- 6 months
- Time
- 45 min
- Makes
- 2 adults and 1 baby
Contains soy
Ingredients
- 1 block (400 g / 14 oz)firm tofunot extra-firm, which is harder to keep soft
- 1 tbspcornstarch (cornflour)optional, for a crisper outside on the adults' fingers
- 1 tbspvegetable or olive oil
Steps
- 1Wash your hands. Heat the oven to 200°C (400°F) and line a baking tray. Drain the tofu, wrap it in a clean tea towel and set a plate with something heavy on top for about 10 minutes to press out some of the water.
- 2Cut the tofu into fingers about 6–8 cm long and 2 cm wide (2½–3 × ¾ in). Toss them gently in the oil. Dust only the adults' fingers with the cornstarch, if you're using it. Don't add salt or soy sauce.
- 3Spread the fingers out on the tray, with your baby's at one end. Bake for about 15 minutes, turning them once, until lightly golden and hot all the way through.
- 4Take your baby's fingers out now. Squash one between your thumb and finger: it should flatten easily. Press the outside with a fingernail too: it should dent, with no dry, hard or leathery skin. Trim off any skin or edge that has gone crisp or chewy. If a finger doesn't squash flat, hold back that batch: mash it instead of serving it as fingers, and take your baby's fingers out sooner next time. Let them cool until only just warm.
- 5Bake the adults' fingers for another 10 to 15 minutes, until crisp and deeply golden.
How to serve it by age
6 months+
Once your baby has had soy on its own without a reaction, offer one or two soft fingers to hold and gnaw. Each one should squash flat with gentle pressure, with no crisp or chewy outside.
9 months+
Cut the soft fingers into pieces no bigger than about 1 cm (just under ½ inch) for pincer-grasp practice, or keep offering whole fingers if your baby prefers them.
12 months+
Serve soft tofu fingers or bite-sized pieces about 1 cm (just under ½ inch) with soft-cooked vegetables and rice, or noodles once your child has had wheat on its own (and egg, for egg noodles), as part of the family meal. Keep the crispiest pieces for older children and adults, and leave soy sauce out of your toddler's portion.
If your baby reacts
This recipe contains soy. Introduce one new allergen at a time, mixed into a food your baby already eats, before serving it in a dish with other new foods. Contact your pediatrician, GP or health visitor if you notice mild signs after eating, such as a few hives or a little vomiting. See signs of a reaction.
Call 911999your local emergency number (such as 112 in Europe or 000 in Australia) now if your baby has trouble breathing, wheezing, can't cough or cry, has lips, mouth, tongue or throat that suddenly swell, or becomes pale, bluish, floppy or unresponsive. Also call if hives come with repeated vomiting.
Leftovers and the rest of the family
Storing it
Cool leftover tofu fingers quickly and keep them in a covered container in the fridge for 3 to 4 days, or freeze them for 3 to 4 months (freeze them in a single layer, then pack them together once frozen). Reheat only once, until steaming hot, 165°F (74°C), then let them cool and squash one again to check it's still soft before serving. Throw away anything left in your baby's bowl. Don't leave tofu fingers at room temperature for more than 2 hours, or 1 hour if it's hotter than 90°F (32°C).
For the grown-ups
Toss the adults' crispy fingers in a little reduced-salt soy sauce, chili and a squeeze of lime once your baby's portion is out, and serve them with rice and stir-fried greens.
Foods in this recipe
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