Initially created as shojin ryori (Buddhist vegan delicacies), Ganmodoki are scrumptious Japanese fried tofu patties with hijiki seaweed, shiitake, and edamame. Crispy on the skin but smooth and fluffy inside, freshly made ganmodoki are irresistible! {Vegan Adaptable}
As a busy working mother, I all the time 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 typically simply resorted to the pre-made ones. Nonetheless, I saved receiving requests from readers who needed to discover ways to make ganmodoki at residence. With the rising curiosity, I made a decision to roll up my sleeves and get my arms on these tofu patties. Oh, I used to be positive glad that I did!
The do-it-yourself ganmodoki not solely tasted more energizing and 100% higher than the store-bought variations, however in addition they turned out to be simpler and sooner 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 residence!
What are Ganmodoki?
Ganmodoki (がんもどき) refers to Japanese deep-fried tofu patties fabricated from mashed tofu as a base, blended with minced carrots, shiitake mushrooms, finely chopped edamame (soybeans), and dried hijiki seaweed. Another widespread components embrace lotus root, burdock root, snow peas, inexperienced beans, and kombu strips. All of the components are certain along with crushed eggs earlier than they’re fashioned into small patties and deep-fried till golden brown. For vegans, you should 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 prepare dinner them in dashi broth (Simmered Ganmodoki (recipe coming quickly).
For these fascinated about 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 an alternative of tofu, ganmodoki was given its identify 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.
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 offered loads of substitution choices beneath:
- Tofu – Use medium or medium-firm tofu and drain it for a couple of hours. Agency or extra-firm tofu is simply too powerful. By no means use silken or smooth tofu, because it takes without end to empty.
- Carrot – Finely chop the carrots. Maintain one hand on high of the blade and rock it forwards and backwards as you progress it throughout a pile of carrots.
- Shiitake mushrooms – Each recent and reconstituted dried shiitake mushrooms work.
- Edamame – If utilizing frozen edamame, prepare dinner in keeping with the bundle 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, in addition to nori and wakame.
- Egg or nagaimo/yamaimo (vegan) – I’ve tried utilizing simply the egg or nagaimo up to now, and each labored completely.
- Frying oil – Use impartial oil of your selection.
Substitutions and Variations
You’ll be able to actually use and experiment with different components as properly. Strive lotus root, burdock root, ginkgo nuts (ginnan), snow peas, inexperienced beans, black sesame seeds, reconstituted wooden ear mushrooms, kombu strips, and so forth.
Nonetheless, preserve the next in thoughts:
- Be certain that to mince components in order 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 could have to blanch them or microwave them until crisp-tender (al dente).
- Select components which can be no less than three totally different colours.
The 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 finished, every little thing occurs in a single go.
- Begin mincing all of the components when the tofu is nearly completed with urgent.
- (Optionally available step) Go the tofu via a fine-mesh sieve or run the tofu in a meals processor for a refined, easy 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 components and kind small patties.
- Deep fry till the patties are golden.
Cooking Suggestions and Methods
For a profitable consequence, please learn the next key factors earlier than cooking.
- Drain the tofu properly. Whether or not you employ a tofu press (I like mine!) or outdated trend technique with a heavy object, it takes about two hours with the tofu press and 4 to six hours with the old school technique. For the latter technique, 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 forwards and backwards as you progress it throughout a pile of carrots. When components are chunky, tofu breaks aside whereas dealing with or deep frying. Additionally, large items of carrots might keep uncooked after deep frying. For those who can’t mince them, you may as well 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 finest to watch out and add the egg (or grated yam) step by step. If half the portion supplies sufficient moisture within the combination, don’t add the remaining.
- Make uniform-sized patties for equal cooking time. I exploit this huge cookie scoop to portion out. Alternatively, you’ll be able to divide the combination first earlier than forming patties.
- Greasing your arms makes it simpler to kind patties. Thinly coat your arms with cooking oil earlier than forming the patties. This manner, you’ll be able to create a pleasant, easy floor.
- Deep fry the tofu patties slowly at 320ºF (160℃) till they’re golden. Fry a couple of items at a time. While you add too many items, the oil temperature drops drastically. For those who’re new to frying meals, learn my information on The way to Deep Fry Meals at House.
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 adore it!
This nitrogen-hardened wok, a brand new collection 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 suitable with induction, gasoline, or electrical stoves. In comparison with commonplace carbon metal cookware, these are extraordinarily sturdy and rust-proof as a result of nitrogen therapy.
These pans are made out of carbon metal so I can use them for high-temperature cooking, together with deep frying. For the reason that pans are skinny and sturdy, the oil heats up in a short time in comparison with forged iron pots. Their glorious warmth conductivity makes them excellent for frying, stir-frying, and grilling—important for Asian cooking! For those who’re trying to put money into a carbon metal wok, I extremely advocate them as they are going to final for years with correct care.
My Favourite Tofu Press
I don’t prefer 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 already know, you’ll be able to nonetheless press tofu with a heavy object like a pot full of water. Nonetheless, 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 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 technique with two trays sandwiching the tofu and a heavy object above the tofu that might wobble, I really feel relaxed leaving this tofu press alone. When you have been on the verge of getting a tofu press already, don’t wait—simply get this one!
The way to Retailer and Reheat Fried Tofu Patties
Whereas tofu just isn’t 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 just some items out to pack them in youngsters’ lunch field. I like that this dish is meal-prep pleasant!
- To Retailer: Let cool fully. 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. For those who’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 skin but smooth 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 tactic you employ (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 properly. You’ll be able to both press it for 2 hours with a tofu press (I exploit one and adore it), or drain it for 4–6 hours below a heavy object (the old school method).
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For the standard technique, 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 strain. Let it sit for 4–6 hours. Tip: The weighted merchandise needs to be heavy sufficient to press out the liquid, however not so heavy that it crushes the tofu.
To Mix the Tofu Combination
To Serve
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Grate the ginger (I exploit the motoshige model grater right here however all the time use this ceramic grater). Pour soy sauce into particular person small plates for dipping and add some grated ginger to style. Dip the recent Ganmodoki within the sauce and revel in!
To Retailer
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Switch the leftovers to an hermetic container and let cool fully. 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. For those who’re including it to Oden (Japanese Fish Cake Stew) or nimono (a simmered dish) like this, you should use it instantly from frozen.
The way to Reuse or Get rid of 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 fully. 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. Get rid of it sooner if the oil turns rancid (appears cloudy, begins to foam, or has a foul odor).
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To eliminate your frying oil, please comply with your native pointers. In my neighborhood, the native recycling heart accepts used cooking oil. To make use of Japanese oil solidifier, add the powder to the recent oil and blend properly. Set it apart to solidify because it cools (this will likely take in a single day). Reduce it into small items and discard within the trash.
Diet
Diet Info
Ganmodoki (Japanese Fried Tofu Patties)
Quantity per Serving
% Every day Worth*
* % Every day Values are primarily based on a 2000 calorie weight loss program.
Editor’s Notice: This publish was initially printed on February 14, 2024. It was republished on April 9, 2024.
