AI-generated image
Dubu buchim tofu fingers
9m+ · Soft tofu fingers dipped in egg and pan-fried golden, for little hands
Dubu buchim, slices of tofu dipped in beaten egg and fried until golden, is an everyday Korean banchan, and families cut it into fingers for babies from about nine months to hold and gum. The outside is lightly crisp and the inside custard-soft, with a mild, nutty flavour. For babies it is made without salt, soy sauce or the usual sesame-soy dip; older children and adults can add the dip at the table. It contains soya and egg. Chef's tip: press the tofu well first, so it fries rather than steams and the egg coating sticks.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 3
Baby & toddler safety
- Age: from 9 months+.
- Allergens: contains egg, soya. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- 7 oz firm tofu
- 1 egg
- 1 tbsp vegetable oil
- 1 spring onion (optional)very finely chopped, green part only
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Wrap 7 oz firm tofu in a clean tea towel, set a plate and a tin on top and leave it for 10 minutes to press out the water.
10 minStep 2: Cut the tofu into fingers about 1.5 cm thick and 6 cm long, roughly the length of an adult finger, so a baby can grip one end.
Step 3: Beat 1 egg in a shallow bowl with 1 spring onion, if using, until no streaks of white remain.
Step 4: Heat 1 tbsp vegetable oil in a non-stick frying pan over a medium heat. Dip each tofu finger in the egg, let the excess drip off and lay it in the pan.
Step 5: Fry for 2–3 minutes on each side, turning gently, until the egg is golden and completely set with no wet patches. A common mistake is a pan that is too hot: the egg browns before it has cooked through.
6 minStep 6: Drain on kitchen paper and cool until just warm. Check the centre is not hot before offering.
Step 7: Cool leftovers quickly and keep covered in the fridge for up to 2 days; they don't freeze well. Reheat in a pan until piping hot, then cool before serving.
Nutrition per serving
- Calories
- 95 kcal
- Protein
- 8 g
- Carbs
- 1 g
- Fat
- 7 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dubu buchim tofu fingers take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
TashmijabiMashed potatoes with stretchy cheese
Potatoes grow well in the cold valleys of Svaneti, and tashmijabi is how families around Mestia turn them into a feast dish: they are mashed hot, then beaten with handfuls of young sulguni until the purée becomes glossy and stretches from the spoon in long strands. It is served with grilled meat, kubdari or simply with pickles and Svan salt. A common mistake is letting the potatoes cool before adding the cheese; they must be piping hot for the cheese to melt and stretch. Chef's tip: keep the pan on a low heat while you beat, and use a firm wooden spoon. Most sulguni uses animal rennet; choose a vegetarian one or use mozzarella.
Georgian
DakjukChicken and rice porridge
All over Korea, dakjuk is the bowl a mother makes on a cold morning or when someone is under the weather: chicken simmered with garlic and ginger, the meat pulled into shreds, and soaked rice cooked down in the broth until it turns into a soft, savoury porridge finished with sesame oil. It is eaten for breakfast or as a gentle lunch, with a little kimchi on the side. The usual mistake is boiling the chicken hard, which clouds the broth and toughens the meat; keep it at a lazy simmer. Chef's tip: fry the soaked rice in sesame oil for two minutes before the broth goes in, so the grains toast lightly and the porridge tastes nutty rather than flat.
Jamaican callalooSteamed callaloo greens
In Jamaica, callaloo means the leaves and tender stems of a type of amaranth, sold in big bundles in every market from Coronation Market in Kingston to Santa Cruz in St Elizabeth. It's steamed down with onion, tomato, garlic and thyme into soft, savoury greens with a mild mineral sweetness, and eaten at breakfast with fried dumplings, boiled green bananas or hard dough bread, or as a side at dinner. Spinach or Swiss chard can stand in if you can't find callaloo. Chef's tip: peel the fibrous skin from the thicker stems with a small knife and slice the stems and leaves finely across, about 1 cm wide. That's how Jamaican cooks get callaloo that's tender all the way through rather than stringy.
Jamaican