Preparation

1. In a small saucepan, melt the butter over medium heat and sauté the finely grated garlic clove. Cook for 30 seconds. Add the tofu, followed by the cornstarch and miso. Using a hand blender over the heat, blend everything into a smooth, even purée.
2. Gently heat and season with a little salt, white pepper, and nutmeg. When the mixture begins to thicken and bubble, turn off the heat and add the cheeses. Stir well to melt. Reheat the mixture if necessary. Then blend everything with a hand blender to smooth the mixture.
3. In a separate small saucepan or cup, dilute the agar-agar in boiling water and add to the mixture. Mix well to incorporate. Line a 20x20cm square mold with plastic wrap and pour in the mixture. Smooth evenly. Refrigerate for at least 4 hours, then freeze for 1 hour to make cutting easier. When set, turn out onto a work surface and cut into 16 equal squares.
4. For the breading, prepare a bowl of flour seasoned with garlic powder, a bowl with beaten eggs, and another bowl with breadcrumbs. Coat each square with flour, remove the excess, then gently dip it in the egg and coat it thoroughly with breadcrumbs. Place on a baking sheet. At this stage, the fondues can be frozen on a baking sheet and then stored in a freezer bag.
5. To cook, fry 2 or 3 squares at a time in hot oil at 350°F for 1½ minutes or until the fondues are nicely browned, moving and turning them as they cook. Set aside on paper towels and salt lightly.
6. Let cool down for at least 4 hours.
7. Serve the croquettes as an appetizer or as a side dish with a salad meal.

Yield: 16 croquettes

NOTES

Frying in oil gives the best results and the most beautiful, even color. This can be done in a saucepan or deep fryer, but also in a skillet with a very small amount of oil, about 1 cm deep.

The fondues can also be heated in a conventional oven at 400°F. Place the thawed fondues (if necessary) on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until the fondues are golden brown.

In an air fryer, cook for 5-10 minutes at 350°F with parchment paper underneath to prevent mess.

SUGGESTION

For salad ideas to serve with tofu and Parmesan fondues, visit the JM_cuisine website.

Photos and recipe: JM_cuisine by Jonathan Michaud

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