Ganmodoki (tofu-fritters)

Posted by on 18/06/2012

I was looking through my posts the other day, and realized I was lacking any good vegetarian snacks. This one has egg in it, but I’m sure it could be removed for another binder if preferred.

Ganmodoki is a Japanese tofu-fritter. It makes a great substitute for meat, and can be used in sandwiches if you want. I normally serve mine with a soy based sauce or spicy mayo. It reminds me of little potato or crab cakes, though that might be because I end up with a rougher texture than any I’ve seen from a restaurant.

Lets get started!

Firm tofu. Put it in paper towel or cheesecloth between two cutting boards or pans with a weight on top to drain out the liquid.

I used a stockpot filled with water to weigh mine down, and let it sit as I did the rest of my prep.


The other ingredients I mixed in were 1 grated potato, one grated carrot, two mushrooms diced fine and sauted, green onion, and a tablespoon of my kimchi for flavour. I mixed a tablespoon of rice wine vinegar with the grated potato so that it wouldn’t go brown on me.


Mash the tofu! use your hands or various tools to get the tofu as finely mashed as you can. I added two egg whites and mixed it up once I thought I had it at a fine enough consistency – they will help everything stick together later.



Add in your prepped ingredients, along with a few tablespoons of cornstarch, a dash of soy sauce, and some hot sauce. I mixed it and mashed it for quite a while using my hands until it got creamy and would still stick together.

Now, to cook them! Method : Deep/shallow frying. I chose to shallow fry as I did not have enough oil to do a deep fry. I want to try it as a deep fry next time, just to see if they turn out differently. I make thin patty’s about 3inchx2inch and fry them in canola oil.

It took me a bit to start getting them right. The oil had to be really hot, and once you get them down they have to stay down until you start to see brown around the edges. At that point, you can use a metal spatula to flip it without getting the tofu stuck to the bottom and losing your delicious crust. Once they have cooked on both sides, remove from the oil and let cool on paper towel.

Plate them up with a dipping sauce,and you are ready to go! I used a mixture of gluten-free kikoman, VH soy sauce, rice wine vinegar, and sambal oelek chilli paste as my dipping sauce. Next time, I plan on making a chilli mayo with mayonnaise, sambal, and soy sauce.

This makes a really filling, delicious snack. You can substitute other vegetables if you like – the japanese version normally uses yam instead of potato, and I’m sure you could edit this to have whatever flavour you desire. I’m thinking these plus a marinara sauce would make a great vegetarian version of a meatball sub!

Hope you enjoyed the recipe, and I’ll talk to you again next week.

Sean



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