Initially created as shojin ryori (Buddhist vegan delicacies), Ganmodoki are scrumptious Japanese fried tofu patties with hijiki seaweed, shiitake, and edamame. Crispy on the surface but comfortable and fluffy inside, freshly made ganmodoki are irresistible! {Vegan Adaptable}
As a busy working mother, I at all times thought that making Japanese Fried Tofu Patties or Ganmodoki (がんもどき) from scratch was a luxurious. Since I may simply purchase them from a Japanese or Asian grocery retailer, I usually simply resorted to the pre-made ones. Nevertheless, I saved receiving requests from readers who needed to learn to make ganmodoki at dwelling. With the rising curiosity, I made a decision to roll up my sleeves and get my palms on these tofu patties. Oh, I used to be certain glad that I did!
The selfmade ganmodoki not solely tasted brisker and 100% higher than the store-bought variations, however additionally they turned out to be simpler and quicker to make than I had imagined. My household simply couldn’t get sufficient of them! Thanks to those that nudged me into making the recipe. I do know a few of you may have been ready for it for years, so I hope you may have a lot of enjoyable making these at dwelling!
What are Ganmodoki?
Ganmodoki (がんもどき) refers to Japanese deep-fried tofu patties product of mashed tofu as a base, combined with minced carrots, shiitake mushrooms, finely chopped edamame (soybeans), and dried hijiki seaweed. Another frequent elements embrace lotus root, burdock root, snow peas, inexperienced beans, and kombu strips. All of the elements are certain along with overwhelmed eggs earlier than they’re shaped into small patties and deep-fried till golden brown. For vegans, you should use mountain yam (known as nagaimo or yamaimo in Japanese) to switch the eggs.
Japanese individuals get pleasure from ganmodoki as is by dipping them in soy sauce with grated ginger. Some use ganmodoki for Oden (Japanese Fish Cake Stew) or prepare dinner them in dashi broth (Simmered Ganmodoki (recipe coming quickly).
For these considering Japanese Buddhist Delicacies or shojin ryori (精進料理), these tasty vegetarian tofu “nuggets” had been invented within the Edo interval as a shojin ryori dish. Initially made with konnyaku (konjac) to retain a meat’s chewy texture as a substitute of tofu, ganmodoki was given its identify as its style resembled wild goose meat, incomes it the moniker “pseudo-goose” in Japanese.
Ganmodoki can be known as hiryouzu (飛竜頭) within the Kansai (Osaka) area.
Components for Ganmodoki
You’ll want tofu, egg, or nagaimo/yamaimo (for vegan), and frying oil, however apart from these, you’ll discover this recipe forgiving. I’ve supplied loads of substitution choices under:
- Tofu – Use medium or medium-firm tofu and drain it for just a few hours. Agency or extra-firm tofu is simply too powerful. By no means use silken or comfortable tofu, because it takes perpetually to empty.
- Carrot – Finely chop the carrots. Preserve one hand on high of the blade and rock it backwards and forwards as you progress it throughout a pile of carrots.
- Shiitake mushrooms – Each contemporary and reconstituted dried shiitake mushrooms work.
- Edamame – If utilizing frozen edamame, prepare dinner in accordance with the package deal directions. Take away the skinny layer of pores and skin across the edamame.
- Dried hijiki seaweed – This is without doubt one of the standard dried seaweed utilized in Japanese cooking, apart from nori and wakame.
- Egg or nagaimo/yamaimo (vegan) – I’ve tried utilizing simply the egg or nagaimo prior to now, and each labored completely.
- Frying oil – Use neutral oil of your selection.
Substitutions and Variations
You possibly can actually use and experiment with different elements as nicely. Attempt lotus root, burdock root, ginkgo nuts (ginnan), snow peas, inexperienced beans, black sesame seeds, reconstituted wooden ear mushrooms, kombu strips, and many others.
Nevertheless, preserve the next in thoughts:
- Make sure that to mince elements in order that they bind collectively. When elements are chunky, tofu breaks aside whereas dealing with or deep frying.
- When utilizing dense root greens like lotus root or burdock root that aren’t edible uncooked, chances are you’ll have to blanch them or microwave them until crisp-tender (al dente).
- Select elements which might be at the least three completely different colours.
The best way to Make Ganmodoki
Identical to hamburger patties, these fried tofu patties come collectively shortly (*after draining and urgent the tofu). It’s an ideal weeknight dish for everybody, together with vegetarians/vegans!
- Press tofu upfront. As soon as this step is completed, all the things occurs in a single go.
- Begin mincing all of the elements when the tofu is sort of achieved with urgent.
- (Non-compulsory step) Cross the tofu by means of a fine-mesh sieve or run the tofu in a meals processor for a refined, clean texture. I’ve tried with and with out this step; it’s a private selection. In a pinch, you’ll be able to skip it.
- Combine all of the elements and type small patties.
- Deep fry till the patties are golden.
Cooking Ideas and Methods
For a profitable end result, please learn the next key factors earlier than cooking.
- Drain the tofu nicely. Whether or not you employ a tofu press (I like mine!) or previous vogue methodology with a heavy object, it takes about two hours with the tofu press and 4 to six hours with the old style methodology. For the latter methodology, wrap the tofu with a paper towel and place it on a baking sheet. Put one other baking sheet on the tofu and put a heavy object (like a pot full of water) on high.
- Finely mince the carrots by rocking the knife’s blade backwards and forwards as you progress it throughout a pile of carrots. When elements are chunky, tofu breaks aside whereas dealing with or deep frying. Additionally, large items of carrots could keep uncooked after deep frying. When you can’t mince them, you can even blanch them first, however that takes an additional step.
- Add overwhelmed egg (or grated yam) in two components. Simply in case your greens or tofu have extra moisture than mine, it’s greatest to watch out and add the egg (or grated yam) progressively. If half the portion supplies sufficient moisture within the combination, don’t add the remainder.
- Make uniform-sized patties for equal cooking time. I take advantage of this large cookie scoop to portion out. Alternatively, you’ll be able to divide the combination first earlier than forming patties.
- Greasing your palms makes it simpler to type patties. Thinly coat your palms with cooking oil earlier than forming the patties. This manner, you’ll be able to create a pleasant, clean floor.
- Deep fry the tofu patties slowly at 320ºF (160℃) till they’re golden. Fry just a few items at a time. Whenever you add too many items, the oil temperature drops drastically. When you’re new to frying meals, learn my information on How to Deep Fry Food at Home.
The Carbon Metal Wok I’m Utilizing in This Recipe
I’m partnering with MTC Kitchen, my favourite Japanese kitchen retailer in NYC, to check out this carbon metal wok, and I find it irresistible!
This nitrogen-hardened wok, a brand new sequence of iron cookware from Summit Japan, is infused with nitrogen, providing sturdiness, rust resistance, and all the advantages of conventional carbon metal cookware. They’re appropriate with induction, gasoline, or electrical stoves. In comparison with normal carbon metal cookware, these are extraordinarily sturdy and rust-proof as a result of nitrogen therapy.
These pans are constituted of carbon metal so I can use them for high-temperature cooking, together with deep frying. Because the pans are skinny and sturdy, the oil heats up in a short time in comparison with forged iron pots. Their wonderful warmth conductivity makes them good for frying, stir-frying, and grilling—important for Asian cooking! When you’re seeking to spend money on a carbon metal wok, I extremely advocate them as they’ll final for years with correct care.
My Favourite Tofu Press
I don’t prefer to crowd my already-packed kitchen house with devices that I barely use, so I used to be reluctant to get a tofu press. As , you’ll be able to nonetheless press tofu with a heavy object like a pot full of water. Nevertheless, I needed to hurry up the urgent time and make it extra compact when doing this course of, so I attempted this well-received product on Amazon.
I’ve to confess how a lot I like this product and barely remorse that I didn’t get it sooner. It’s simple to make use of and doesn’t take up a lot house. I believe this latter half offered me. In comparison with my old style methodology with two trays sandwiching the tofu and a heavy object above the tofu that would wobble, I really feel relaxed leaving this tofu press alone. In case you have been on the verge of getting a tofu press already, don’t wait—simply get this one!
The best way to Retailer and Reheat Fried Tofu Patties
Whereas tofu is just not appropriate for freezing (as a result of moisture inside, it loses its unique texture), ganmodoki is freezer-friendly! Make it forward or put together an enormous batch and retailer them within the freezer.
I separate the patties with parchment paper so I can take only a few items out to pack them in children’ lunch field. I like that this dish is meal-prep pleasant!
- To Retailer: Let cool utterly. Preserve it in an hermetic container and retailer it within the fridge for as much as 3 days or within the freezer for as much as a month.
- To Reheat: Thaw within the fridge in a single day. When you’re utilizing it for Oden (Japanese Fish Cake Stew) or nimono (a simmered dish), you’ll be able to prepare dinner it whereas frozen with out thawing it.
What to Serve with Fried Tofu Patties
Recipes Utilizing Ganmodoki
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Ganmodoki (Japanese Fried Tofu Patties)
Initially created as shojin ryori (Buddhist vegan delicacies), Ganmodoki are scrumptious Japanese fried tofu patties with hijiki seaweed, shiitake, and edamame. Crispy on the surface but comfortable and fluffy inside, freshly made ganmodoki are irresistible! {Vegan Adaptable}
Components
Forestall your display from going darkish
Directions
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Earlier than You Begin: Please notice that this recipe requires draining the tofu for two–4 hours, relying on the strategy you employ (see the subsequent step). Now, collect all of the elements.
To Drain the Tofu
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Press 1 medium-firm tofu (momen dofu) to empty the liquid very nicely. You possibly can both press it for 2 hours with a tofu press (I take advantage of one and find it irresistible), or drain it for 4–6 hours beneath a heavy object (the old style method).
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For the normal methodology, wrap the tofu block with a paper towel or tea towel. Place it on a plate or tray. Then, put one other plate or tray on high of it. Add a heavy merchandise, like a can of meals or a marble mortar, on high to use stress. Let it sit for 4–6 hours. Tip: The weighted merchandise ought to be heavy sufficient to press out the liquid, however not so heavy that it crushes the tofu.
To Mince the Greens
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Peel 1 inch carrot and slice into skinny slabs. Reduce the slabs into skinny sticks, then mince them. Rock your knife backwards and forwards by means of the items to mince finely. This manner, they’ll bind along with the tofu combination. If the greens are too chunky, the patties will break aside if you deal with or deep-fry them. Tip: If you wish to substitute the carrots with dense root greens like lotus root or burdock root that aren’t edible uncooked, be certain to blanch or microwave them first till crisp-tender (al dente).
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Take away and discard the stems of 3–4 shiitake mushrooms. Thinly slice the caps, then mince them finely.
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Peel off and discard the skinny outer pores and skin of 1 oz shelled edamame. Then, finely chop the edamame.
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Place the carrots, mushrooms, and edamame in a big bowl. Add 1 Tbsp dried hijiki seaweed.
To Mix the Tofu Combination
To Type the Patties
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Roughly divide the tofu combination into 10 parts. Alternatively, you should use a large cookie scoop to portion the patties as you go.
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Grease each palms with some impartial oil. Then, scoop one portion of the combination into your hand.
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Form it into an oval patty. Place it on a tray. Proceed making patties with the remainder of the combination.
To Serve
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Grate the ginger (I take advantage of the motoshige model grater right here however at all times use this ceramic grater). Pour soy sauce into particular person small plates for dipping and add some grated ginger to style. Dip the new Ganmodoki within the sauce and luxuriate in!
To Retailer
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Switch the leftovers to an hermetic container and let cool utterly. Preserve them the fridge for as much as 3 days or within the freezer for as much as a month. You possibly can thaw frozen Ganmodoki within the fridge in a single day. When you’re including it to Oden (Japanese Fish Cake Stew) or nimono (a simmered dish) like this, you should use it instantly from frozen.
The best way to Reuse or Eliminate the Oil
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The oil used to fry Ganmodoki is normally clear sufficient to reuse, if you want. First, let the oil cool utterly. Then, use a fine-mesh strainer or espresso filter to pressure the oil right into a glass container. Label it with the date and retailer in a cool, darkish place. Reuse it inside 2-3 weeks. Eliminate it sooner if the oil turns rancid (appears to be like cloudy, begins to foam, or has a foul odor).
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To get rid of your frying oil, please comply with your native tips. In my neighborhood, the native recycling middle accepts used cooking oil. To make use of Japanese oil solidifier, add the powder to the new oil and blend nicely. Set it apart to solidify because it cools (this will take in a single day). Reduce it into small items and discard within the trash.
Vitamin
Vitamin Info
Ganmodoki (Japanese Fried Tofu Patties)
Quantity per Serving
% Day by day Worth*
* P.c Day by day Values are based mostly on a 2000 calorie food regimen.
