Tofu Croquette

A distinctly Japanese version of an all time favourite.


Serves: 4

  • 280g cotton tofu (1 x standard size), strained
  • 150g minced beef
  • 1 small onion, chopped
  • 6 shiso leaves
  • Some plain flour
  • 1 beaten egg
  • some breadcrumbs or panko
  • some vegetable or sunflower oil


  • 1 egg
  • 1 tbsp soy sauce
  • some salt


  1. Wrap the drained tofu in a tea towel to remove any excess water. Mash the tofu with A. Stem the shiso leaves, and cut finely, then mix in with the tofu.
  2. Fry the chopped onion and add the minced beef. Once cooked, remiove them from the pan and add to the tofu mixture.
  3. Shape the mixture into 8 small balls, and then coat each in flour, beaten egg and breadcrumbs consecutively. Deep-fry them until the surface is browned. Use kitchen paper to remove the excess oil.