Easiest Way to Cook 2020 Sublime Non-Fried Creamed Corn Tofu Croquettes

Sublime Non-Fried Creamed Corn Tofu Croquettes. Sublime Non-Fried Creamed Corn Tofu Croquettes My recipe for non-fried creamy tuna and tofu croquetteshas gotten great response, so I thought up another recipe using the same ratio of ingredients. The tofu smell disappears completely, and the texture of the filling is as creamy as one made with dairy products. Fill greased mini-muffin cups three-fourths full.

Transfer to mixing bowl and stir to combine with corn, scallions, jalapeno, flour, honey, and salt. Mix together the corn with the heavy cream and sugar, and add to the pan of fat and onions. Increase the heat to high and stir vigorously to emulsify the mixture. You can have Sublime Non-Fried Creamed Corn Tofu Croquettes using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Sublime Non-Fried Creamed Corn Tofu Croquettes

1. It's 1/2 medium of Finely chopped onion.
2. It's 5 tbsp of Canned corn (drained).
3. It's 1 tbsp of Butter or margarine.
4. Prepare 1 of block, 350 grams ●Silken tofu (no need to drain).
5. You need 2 of bags ●Corn soup powder.
6. It's 1 of ●Black pepper.
7. It's 3 tbsp of Cake flour.
8. Prepare 1 of generous amount Olive oil.
9. Prepare 200 ml of Panko.

Once the mixture has reached a. To make the tofu croquettes, use your hands to mix together all the croquette ingredients. The result should be a soft dough. Add the flour to make this hold together, and flavour to taste.

Sublime Non-Fried Creamed Corn Tofu Croquettes instructions

1. Melt the butter in a pan and sauté the onion and corn. When the onion becomes translucent, add the ● ingredients and mix with a whisk until smooth. Cook for another 2 minutes to evaporate the moisture..
2. Turn the heat down to low and add the cake flour in 3 batches, stirring well after each addition so that no lumps form. The mixture will become thick and hard to stir..
3. Mix well as if you were kneading the mixture while you cook it. Turn off the heat and transfer the mixture to another container to cool it down. If you chill it well, it will become easier to handle..
4. Put the panko in a bowl. Drop spoonfuls of the Step 3 mixture into the bowl. Coat each portion in the panko as you form 6-cm diameter patties. They don't have to be all the same size or shape, as shown in this photo..
5. If you touch the filling while you are forming the patties they'll get sticky, so make sure to use the panko as a cushion between the filling and your hands. This way you can form the patties without making a sticky mess..
6. Gently pan-fry the patties in a generous amount of olive oil, taking care that they don't fall apart. When both sides are golden brown the croquettes are done..
7. These are delicious plain, but if you are going to serve them with a sauce, aurora sauce or Japanese-style Worcestershire sauce go well with these..
8. Also take a look at my related recipe, "Non-Fried Tuna and Tofu Croquettes", too. These are not as sweet as the corn croquettes. https://cookpad.com/us/recipes/159038-creamy-and-soft-tuna-and-tofu-croquettes.

This can be a great alternative to creamed corn if you're looking to avoid the corn flavor. If you want to substitute the corn flavor for a different flavor. After reading many comments for this and other creamed corn recipes we made this for a family gathering changing things quite a bit. Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods.

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