Creamy and Soft Tuna and Tofu Croquettes

Creamy and Soft Tuna and Tofu Croquettes

These just melt away and fill your mouth umami of tuna. They taste rich but are relatively healthy. They're so creamy that you may even doubt that they contain tofu.

Ingredients: eight 6 cm diameter croquettes

Finely chopped onion
1/2 medium onion's worth
●Canned tuna
1 can
●Silken tofu (no need to drain)
1 block - 350 g
●Soup stock granules
2 teaspoons (or 1 cube)
Cake flour
3 tablespoons
Black pepper
to taste
Olive oil
a generous amount
about 1 cup (200 ml)


1. Put about 2 teaspoons of the canned tuna oil in a frying pan, and sauté the chopped onion in it. Drain off the rest of the oil in the can.
2. Turn the heat down to low and add the ● ingredients. Mix well until the tofu is mashed finely. Add the cake flour little by little, mixing well so that no lumps form.
3. The mixture will become thick and hard to stir, but keep stirring until cooked through. Turn off the heat and stir in the black pepper. Transfer to a container and chill in the freezer or with ice packs.
4. Put the panko in a bowl, and drop spoonfuls of the Step 3 mixture into it. Coat each portion with panko while you form them into patties that are less than 6 cm in diameter.
5. Put a generous amount of olive oil in a frying pan, cook until browned on both sides, and they're done. Try the first one without adding any sauce to it.
6. If you are going to add sauce, I think ketchup and similar sauces fit well. I'm also into having these croquettes with wasabi-mayo-sauce (Recipe ID: 1743361).
7. Please also take a look at the sister recipe, "Sublime Non-Deep Fried Creamed Corn Tofu Croquettes" (Recipe ID: 1759100) too. They're sweet and sooo creamy and sublime.

Story Behind this Recipe

I wanted to make tasty croquettes without using meat or dairy products.
The filling is really creamy, just like béchamel sauce.