soaked in 1 cup water
3 blocks tofu
1 large onion, chopped
6 Tbsp toasted sesame
oil
3 Tbsp finely chopped
ginger root
1 tsp paprika
1 tsp tumeric
1/4 cup shoyu
3 heaped Tbsp pea (besan)
flour or brown rice
flour

Drain karengo, crumble tofu into a bowl. Saut onion and ginger in sesame oil until soft. Add spices and shoyu, stir for 1 minute then add to tofu with karengo. Mix well, then add flour. Shape into 12 croquettes, roll in breadcrumbs and shallow fry in hot oil 3-4 minutes each side. Serve with tomato concasses and rice.