Curried Tofu Croquettes
Kids will love these crunchy croquettes and parents will love serving tofu in a different way. In this case, the plant-based protein is crumbled, then mixed with an egg and cornstarch as well as an onion and curry powder paste.
Ingredients
- 1 onion, finely chopped
- 3 garlic cloves, chopped
- 1 tbsp fresh ginger, chopped
- 1/4 cup (60 ml) vegetable oil
- 1/4 cup (10 g) cilantro leaves, finely chopped
- 2 tbsp curry powder
- 1 lb (450 g) firm tofu, finely crumbled
- 1 egg
- 1/4 cup (35 g) cornstarch
- Store-bought sweet chili sauce, to taste
Instructions
- In a small pot over high heat, soften the onion, garlic and ginger in 1 tbsp (15 ml) of the oil for 2 minutes or until the onion is translucent. Add the cilantro and curry powder. Cook for 1 minute while stirring. Remove from the heat and let cool for 5 minutes.
- In a bowl, combine the crumbled tofu, egg, cornstarch and onion mixture. Season with salt and pepper.
- Using a 3-tbsp (45 ml) ice cream scoop, shape the mixture into 12 balls and flatten them with your hands to form into croquettes.
- In a large non-stick skillet over medium heat, cook half of the croquettes at a time in half of the remaining oil until golden, about 3 minutes on each side. Keep warm.
- Serve the tofu croquettes with sweet chili sauce. Serve with green salad and cucumber ribbons, if desired.
Kids will love these crunchy croquettes and parents will love serving tofu in a different way. In this case, the plant-based protein is crumbled, then mixed with an egg and cornstarch as well as an onion and curry powder paste.