Brazilian Rice and Tofu Croquettes (Bolinho de Arroz com Tofu)

These brown rice fritters are seasoned with garlic and ginger, and stuffed with a piece of creamy marinated tofu. Serve them with sweet and sour chili sauce for dipping.

Serves: 6Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 6


  • 8 oz. soft or medium-soft tofu, cut into 1⁄2-inch cubes
  • 1⁄4 cup soy sauce
  • 2 Tbsp. vegetable oil
  • 1⁄4 cup finely diced onion
  • 1 clove garlic, minced
  • 1 Tbsp. minced fresh ginger
  • 1 Tbsp. teriyaki sauce
  • 2 cups cooked brown rice
  • 2 Tbsp. minced scallions
  • 2 Tbsp. fresh parsley
  • 1 large egg
  • 1⁄2 cup cornstarch
  • 1⁄3 cup cornmeal
  • 1 tsp. salt
  • Vegetable oil, for frying


  • Place the tofu in a dish with soy sauce and toss to coat. Set aside.
  • Heat 2 tablespoons vegetable oil in a medium skillet and add the onion. Cook until soft and fragrant, about 5 to 8 minutes. Add the garlic, ginger, and teriyaki sauce and cook for 2 minutes more.
  • Place the brown rice in a medium bowl. Add the cooked onion mixture, scallions, parsley, and egg and mix well. Add 1 to 2 tablespoons of the cornstarch if mixture is too wet to form into balls. Shape balls of rice with your hands (dampen your hands with water to prevent sticking), and press a piece of tofu into the middle of each ball.
  • In a shallow dish, combine the remaining cornstarch, cornmeal, and salt. Roll rice balls in the cornmeal mixture to coat.
  • Heat several inches of vegetable oil in a heavy saucepan to 350°F. Fry rice balls until browned and crispy.
  • Serve croquettes warm or at room temperature.