- 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
- 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.