Garlic & Chive Tofu Cheese Croquettes
Ingredients
- 1 (14-ounce) block extra-firm tofu
- 1/4 cup miso (available at health food and Asian grocery stores)
- 1 1/2 tablespoons extra virgin olive oil
- 2 teaspoons garlic, minced
- 1/2 teaspoon sea salt
- 1 tablespoon chives, finely chopped
- 1/2 cup whole-wheat pastry flour
- 1/4 cup soy milk
- 1 cup panko breadcrumbs (available at Asian grocery stores)
- canola oil
Preparation
Slice block of tofu horizontally and drain on a paper towel pressed between two cutting boards.
Crumble tofu into food processor. Add miso, olive oil, garlic and salt. Process until smooth. Transfer to medium bowl and stir in chives. Cover and chill for at least 4 hours before breading.
Set up a breading station, placing the flour, soy milk and breadcrumbs in separate containers.
Shape tofu mixture into 2-inch patties. Dredge the patties in the flour, then dip in the soy milk, then dredge in the bread crumbs. Place breaded croquettes on sheet trays lined with parchment paper.
Pour a 1/2-inch of canola oil into a large sauté pan and heat over medium to medium-high heat. Oil is ready for frying when it begins to shimmer and a drop of water splatters. Pan fry the tofu croquettes in the oil, one side at a time, until the croquettes are golden brown. Place the fried croquettes on sheet trays lined with parchment paper and cool before serving.
