Recipe : Tofu Croquette
This is a tofu croquette recipe filled with a variety of vegetables. To boost the protein content, tofu and ground soy meat are used, but it can also be deliciously customized with additions such as cheese or tempeh.
Crispy on the outside and light and tender on the inside, these croquettes offer a gentle balance of vegetable sweetness and savory flavor. Although fried, they feel surprisingly light, making them a great choice for those seeking a healthier, plant-based option. They work well as a main dish, a light appetizer, or even as a bento side.
Ingredients (10 balls):
4 Potatoes *small size
200g Ground soy meat (rehydrated)
150g (1/2 size) Silken tofu *Firm tofu is also ok!
50g (1/2 size) Onion
25g Broccoli *chopped
Salt & Pepper, to your taste
2 Tbsp Rice bran oil *Canola oil is also ok!
For frying:
1 Egg
Panko (bread crumbs), as needed
Flour, as needed
Rice oil, as needed *Canola oil is also ok!
Directions:
1. Wrap the tofu with kitchen paper and strain its water for about 15 – 30 minutes.
2. Steam potatoes and broccoli in a steamer. When it becomes soft, mush potatoes and chop broccoli very well.
3. Chop green pepper and onion into small pieces.
4. Stir-fry ground soybean meat, green pepper and onion in a pan with medium heat. Season with salt and pepper.
5. Put all the ingredients (tofu, mushed potato, broccoli, seasoned soy meat and vegetables) in a bowl and mix them all together with using hand.
6. Make 8 balls and put Japanese dry baked wheat gluten in a food processor and make them small chunks.
7. Coat each balls with flour, egg, then panko.
8. Fry them with 180c until it becomes golden brown color
Note : This recipe was first submitted in Nov 14, 2018 and resubmitted in December 23, 2025 to reflect recipe revisions and additional photos.
