Ganmodoki (Fried Tofu Patties) is a traditional Japanese recipe for a patty of tofy bound with eggs that includes chopped vegetables. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Fried Tofu Patties (Ganmodoki).
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Fried Tofu Patties (Ganmodoki がんもどき) is a fritter made of tofu as a base, with finely chopped vegetables mixed in. It is a vegetarian food. The outside is slightly crunchy and inside is fluffy and soft. It is best to eat it straight after deep-frying, with soy sauce and grated ginger. The name literally means 'mock goose' in Japanese
Ingredients:
2 x 300g packs momen tofu
50g carrot finely diced
40g edamame beans
1 tbsp dried hijiki seaweed (rehydrated, note 3)
1 egg, beaten
2 tbsp cornflour
½ tsp salt
Oil for deep-frying
Method:
Wrap two blocks of tofu in a couple of layers of paper towel and place them on a rack in a tray (note 4). Cover it with clingfilm.
Place another tray on top of the tofu with a weight of 1.5-2kg on the tray. Leave it in the fridge for 6-12 hours until the weight of the tofu decreases to about 400g in total (this is the process of removing excess water from the tofu).
Randomly chop the edamame beans into smaller pieces (about quarter size). Squeeze excess water out of the rehydrated hijiki.
Put the tofu in a large mortar, a bowl, or a stand mixer and break it into very fine pieces, almost like a coarse paste.
Add cornflour and salt to the tofu and mix thoroughly to combine.
Add half the beaten egg to the tofu and mix well. If the tofu mixture is still very firm, you can add some more egg, but if the mixture is very soft, do not add any more egg. If the mixture is too soft, you won't be able to form round patties.
Add all the vegetables to the tofu mixture and mix well, ensuring that the vegetables are evenly spread.
Transfer the mixture to a tray, levelling the surface. Divide the mixture into 8 equal portions by drawing lines (note 6).
Put a small amount of oil on your hand, take a 1/8 portion of the tofu mixture and form a round patty of about 7cm in diameter.
Put oil in a frying pan or a wide saucepan up to 2-2.5cm deep, and heat to 160°C.
Put the tofu patties into the oil. Deep-fry for 2.5-3 minutes on one side until lightly browned. Turn them over and cook further 2.5-3 minutes. The surface of the ganmodoki should be light brown, not dark brown.
Transfer the ganmodoki to a tray/plate lined with kitchen paper to absorb excess oil.
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