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Initially created as shojin ryori (Buddhist vegan delicacies), Ganmodoki are scrumptious Japanese fried tofu patties with hijiki seaweed, minced carrot, shiitake, and edamame. Crispy on the surface but tender 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 wished 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 home made ganmodoki not solely tasted more energizing and 100% higher than the store-bought variations, however in addition 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 might have been ready for it for years, so I hope you might have a number of enjoyable making these at dwelling!
What are Ganmodoki?
Ganmodoki (がんもどき) refers to Japanese deep-fried tofu patties manufactured from mashed tofu as a base, combined with minced carrots, shiitake mushrooms, finely chopped edamame (soybeans), and dried hijiki seaweed. Another frequent components embody lotus root, burdock root, snow peas, inexperienced beans, and kombu strips. All of the components are sure along with crushed eggs earlier than they’re fashioned into small patties and deep-fried till golden brown. For vegans, you need to use mountain yam (referred to as nagaimo or yamaimo in Japanese) to exchange the eggs.
Japanese individuals take pleasure in ganmodoki as is by dipping them in soy sauce with grated ginger. Some use ganmodoki for Oden (Japanese Fish Cake Stew) or cook dinner them in dashi broth (Simmered Ganmodoki (recipe coming quickly).
For these all in favour of Japanese Buddhist Delicacies or shojin ryori (精進料理), these tasty vegetarian tofu “nuggets” have 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 title as its style resembled wild goose meat, incomes it the moniker “pseudo-goose” in Japanese.
Ganmodoki can also be referred to as hiryouzu (飛竜頭) within the Kansai (Osaka) area.
Elements for Ganmodoki
You’ll want tofu, egg, or nagaimo/yamaimo (for vegan), and frying oil, however aside 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 a number of hours. Agency or extra-firm tofu is simply too powerful. By no means use silken or tender tofu, because it takes perpetually to empty.
- Carrot – Finely chop the carrots. Maintain one hand on prime of the blade and rock it backwards and forwards as you progress it throughout a pile of carrots.
- Shiitake mushrooms – Each recent and reconstituted dried shiitake mushrooms work.
- Edamame – If utilizing frozen edamame, cook 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 likely one of the standard dried seaweed utilized in Japanese cooking, moreover 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 impartial oil of your selection.
Substitutions and Variations
You’ll be able to definitely use and experiment with different components as nicely. Attempt lotus root, burdock root, ginkgo nuts (ginnan), snow peas, inexperienced beans, black sesame seeds, reconstituted wooden ear mushrooms, kombu strips, and so on.
Nevertheless, maintain the next in thoughts:
- Be sure to mince components so that they bind collectively. When components 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, you might must blanch them or microwave them until crisp-tender (al dente).
- Select components which can be a minimum of three totally different colours.
The right way to Make Ganmodoki
Identical to hamburger patties, these fried tofu patties come collectively rapidly (*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, every thing occurs in a single go.
- Begin mincing all of the components when the tofu is nearly achieved with urgent.
- (Optionally available step) Go 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 possibly can skip it.
- Combine all of the components and kind small patties.
- Deep fry till the patties are golden.
Cooking Suggestions and Strategies
For a profitable outcome, please learn the next key factors earlier than cooking.
- Drain the tofu nicely. Whether or not you utilize a tofu press (I really like mine!) or outdated vogue methodology with a heavy object, it takes about two hours with the tofu press and 4 to six hours with the old school 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 prime.
- Finely mince the carrots by rocking the knife’s blade backwards and forwards as you progress it throughout a pile of carrots. When components are chunky, tofu breaks aside whereas dealing with or deep frying. Additionally, huge items of carrots could keep uncooked after deep frying. Should you can’t mince them, you may also blanch them first, however that takes an additional step.
- Add crushed egg (or grated yam) in two elements. 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) steadily. 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 massive cookie scoop to portion out. Alternatively, you possibly can divide the combination first earlier than forming patties.
- Greasing your palms makes it simpler to kind patties. Thinly coat your palms with cooking oil earlier than forming the patties. This manner, you possibly can create a pleasant, clean floor.
- Deep fry the tofu patties slowly at 320ºF (160℃) till they’re golden. Fry a number of items at a time. While you add too many items, the oil temperature drops drastically. Should you’re new to frying meals, learn my information on The right way to Deep Fry Meals at Residence.
My Favourite Tofu Press
I don’t wish to crowd my already-packed kitchen area with devices that I barely use, so I used to be reluctant to get a tofu press. As you realize, you possibly can nonetheless press tofu with a heavy object like a pot full of water. Nevertheless, I wished 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 really like this product and barely remorse that I didn’t get it sooner. It’s straightforward to make use of and doesn’t take up a lot area. I feel this latter half bought me. In comparison with my old school methodology with two trays sandwiching the tofu and a heavy object above the tofu that would wobble, I really feel comfy leaving this tofu press alone. If in case you have been on the verge of getting a tofu press already, don’t wait—simply get this one!
The right way to Retailer and Reheat Fried Tofu Patties
Whereas tofu isn’t appropriate for freezing (as a result of moisture inside, it loses its authentic texture), ganmodoki is freezer-friendly! Make it forward or put together a giant batch and retailer them within the freezer.
I separate the patties with parchment paper so I can take just some items out to pack them in children’ lunch field. I really like that this dish is meal-prep pleasant!
- To Retailer: Let cool utterly. Maintain 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. Should you’re utilizing it for Oden (Japanese Fish Cake Stew) or nimono (a simmered dish), you possibly can cook 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 and minced carrot, shiitake, and edamame. Crispy on the surface but tender and fluffy inside, freshly made ganmodoki are irresistible! {Vegan Adaptable}
Elements
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Directions
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Earlier than You Begin: Please observe that this recipe requires draining the tofu for two–4 hours, relying on the tactic you utilize (see the following step). Now, collect all of the components.
To Drain the Tofu
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Press 1 medium-firm tofu (momen dofu) to empty the liquid very nicely. You’ll be able to both press it for 2 hours with a tofu press (I take advantage of this and find it irresistible), or drain it for 4–6 hours below a heavy object (the old school manner).
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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 prime of it. Add a heavy merchandise, like a can of meals or a marble mortar, on prime 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. Lower 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 while 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 sure that 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 Kind the Patties
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Roughly divide the tofu combination into 10 parts. Alternatively, you need to use a giant 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. Maintain them the fridge for as much as 3 days or within the freezer for as much as a month. You’ll be able to thaw frozen Ganmodoki within the fridge in a single day. Should you’re including it to Oden (Japanese Fish Cake Stew) or nimono (a simmered dish) like this, you need to use it immediately from frozen.
The right 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 (seems to be 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 pointers. 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 may occasionally take in a single day). Lower it into small items and discard within the trash.
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