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Spring Challenge Day 14-Tofu Croquettes

Tofu Croquettes -by Aveline Kushi

16 oz hard tofu

1/4 Cup carrots cut into matchsticks

1/4 Cup arame

Spring or filtered water

4-5 Almonds

Kuzu or arrowroot flour, if needed

Dark sesame oil

Sliced scallions for garnish

Squeeze out the water from the tofu and mash the tofu in a suribachi. Boil sliced carrots and arame separately in a little water until tender. Mix  with the tofu and form into 4-5 croquettes. Insert an almond into the center of each croquette. Add a little kuzu or arrowroot flour to the mixture if the ingredients don’t stick together. If still wet, roll in flour. Then deep-fry for a few minutes until golden brown and crispy.

Tofu croquettes may be served with a sauce made from onions and carrots cooked in a dashi soup stock with a little kuzu to thicken the sauce, a mild tamari soy sauce to taste, and a little grated fresh ginger and daikon radish. the croquettes may be simmered in the sauce for 1-2 minutes and then served with the  sauce on top. garnish with sliced scallions.

-I did end up using some arrowroot flour to hold them together.

– I served them with tahini soba noodles and a ginger/tamari sauce.

-I  crumbled the tofu with my hands instead of using a suribachi.

Week 3 Recipes:

15-Wakame cucumber salad

16-Fruit Salad

17-Mixed pressed salad

18-Miso tahini dressing

19-Mustard green pickles

20-Kidney beans


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