Steps

1. Place Firm Tofu 1 block (300g) in a microwave-safe bowl and heat for 3 minutes at 600W.
   🕒 00:35
2. After heating, drain the firm tofu in a colander, return it to the bowl.
   🕒 00:43
3. Mash the tofu into a paste using a whisk.
   🕒 00:49
4. Mix Dried Hijiki Seaweed 1 tbsp into the tofu paste and let it sit for 5-10 minutes to rehydrate the hijiki. **(Key Tip!)** The hijiki absorbing the tofu's moisture will prevent a sticky texture and result in a delicious finish.
   🕒 00:58
5. While the hijiki is rehydrating, finely chop Scallions 2 stalks.
   🕒 01:07
6. Cut Imitation Crab Sticks 6 sticks into 1cm pieces and shred them with the side of a knife.
   🕒 01:12
7. Lightly beat Egg 1.
   🕒 01:21
8. Add the chopped imitation crab, scallions, All-purpose Flour 2 tbsp, Dashi Powder 1 tsp, and Soy Sauce 1 tsp to the hijiki-infused tofu mixture and combine.
   🕒 01:33
9. Depending on the moisture content of the tofu, if the mixture is difficult to combine, add more all-purpose flour to adjust the consistency. **(Key Tip!)** Add enough all-purpose flour until the mixture is easy to shape.
   🕒 01:47
10. Divide the mixture into 4 equal portions and shape them into oval croquettes by hand.
    🕒 01:56
11. Lightly coat the shaped croquettes with all-purpose flour, then dip them in the beaten egg, and finally coat them with panko breadcrumbs.
    🕒 02:11
12. Pour about 1-2 cm of Frying Oil into a frying pan and heat over medium heat.
    🕒 02:40
13. Test the oil temperature by dropping a bit of panko; it should sizzle immediately.
    🕒 02:50
14. Once the oil is hot, carefully place the croquettes in the pan and cook over medium to medium-high heat.
    🕒 02:55
15. Cook for about 2 to 2.5 minutes until the bottom is golden brown, then flip the croquettes.
    🕒 03:10
16. Cook the other side for another 2 to 2.5 minutes until the entire croquette is golden brown. Remove from the oil and drain on a wire rack or paper towels.
    🕒 03:25