Taro Root & Fluffy Fried Tofu with Edamame
Taking a hint from taro root croquettes I had before, I used a katakuriko coating for a more Japanese-style flavor, and for simplicity. My family and friends all loved it!!
If you like the chunky feel of taro root, you don't have to mash it so thoroughly in the beginning. Mashing up the tofu well makes these croquettes nice and fluffy. Recipe by mama yassy
Taro Root & Fluffy Fried Tofu with Edamame
Taking a hint from taro root croquettes I had before, I used a katakuriko coating for a more Japanese-style flavor, and for simplicity. My family and friends all loved it!!
If you like the chunky feel of taro root, you don't have to mash it so thoroughly in the beginning. Mashing up the tofu well makes these croquettes nice and fluffy. Recipe by mama yassy
Cooking Instructions
- 1
Either boil or microwave the taro root! Once softened, place in a bowl and mash (if boiled in vacuum packaging, you can just mash them inside the package for convenience).
- 2
Thoroughly drain the tofu, then break it up and add it to the bowl from Step 1. Add the ground meat and edamame, then mix everything together while mashing the taro root and tofu.
- 3
Add all of the ● flavoring ingredients and continue mixing. Use plenty of ginger and pepper, if you like -- it's delicious that way.
- 4
Fill a wide container with plenty of katakuriko, and use a large spoon to scoop out a spoonful of the Step 3 mixture. Coat it in the katakuriko.
- 5
While coating, the mixture may be soft from the taro root. Gently coat, taking care not to smash it.
- 6
Fry in 170 ℃ oil until golden brown, and they're complete! They're already flavored, so enjoy them as-is.
- 7
Make a ton and serve them up to guests on a big plate.
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