Tofu Croquettes -by Aveline Kushi
16 oz hard tofu
1/4 Cup carrots cut into matchsticks
1/4 Cup arame
Spring or filtered water
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
17-Mixed pressed salad
18-Miso tahini dressing
19-Mustard green pickles