Ganmodoki - Japanese Tofu Fritters

Ingredients

• 1 block (14 oz / 400g) firm tofu, drained and mashed 1 block (14 oz / 400g) firm tofu, drained and mashed
• 1/2 cup (75g) carrots, finely grated 1/2 cup (75g) carrots, finely grated
• 1/2 cup (75g) mushrooms, finely chopped 1/2 cup (75g) mushrooms, finely chopped
• 1/4 cup (40g) green onions, finely chopped 1/4 cup (40g) green onions, finely chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 12g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the mashed tofu, grated carrots, chopped mushrooms, and green onions.
2. 2.
   Add soy sauce, grated ginger, and sesame oil to the bowl. Mix well to combine all the ingredients.
3. 3.
   Gradually add the all-purpose flour to the mixture, stirring until it forms a thick batter-like consistency.
4. 4.
   Heat vegetable oil in a deep frying pan or pot over medium heat.
5. 5.
   Take a small portion of the mixture and shape it into a small patty. Repeat with the remaining mixture.
6. 6.
   Carefully place the patties into the hot oil and fry until golden brown and crispy, turning them over halfway through.
7. 7.
   Once cooked, remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Ganmodoki fritters hot with your favorite dipping sauce or as a side dish.

Treat your ingredients with care...

• Tofu — Make sure to drain the tofu properly to remove excess moisture. Press the tofu between paper towels or use a tofu press for about 15 minutes before mashing it.
• Carrots — Use finely grated carrots to ensure they blend well with the other ingredients.
• Mushrooms — Finely chop the mushrooms to add a subtle earthy flavor to the fritters.
• Green onions — Chop the green onions finely to distribute their flavor evenly throughout the mixture.
• Sesame oil — Use toasted sesame oil for a more pronounced nutty flavor.

Tips & Tricks

• For a twist, add a tablespoon of miso paste to the mixture for an extra umami flavor.
• Serve the Ganmodoki fritters with a dipping sauce made from soy sauce, rice vinegar, and a touch of honey or mirin.
• If you prefer a lighter version, you can also bake the fritters in the oven instead of deep-frying them.
• Experiment with different vegetables such as zucchini or bell peppers to customize the fritters to your liking.
• Leftover Ganmodoki can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Ganmodoki fritters as an appetizer or side dish alongside a bowl of steamed rice and a fresh salad. They can also be enjoyed as a protein-rich snack on their own.

Presentation advice

Arrange the golden-brown Ganmodoki fritters on a serving platter and garnish with a sprinkle of sesame seeds and a few slices of green onion. Serve them with a small bowl of dipping sauce on the side for an inviting presentation.