There is a Japanese vegetarian dish called ‘Ganmodoki’, that is fried mashed Tofu mixed with Vegetables, such as Carrots, Lotus Root, Gobō (Burdock Root) and ‘Ginnan’ (Gingko Nuts). Grated ‘Yamaimo’ (Japanese Mountain Yam) is often added. Most of those ingredients are impossible to find where I live. I have tried to make ‘Ganmodoki’ using what I can find. If you are not Vegan, I recommend to add 1 Egg.
4 Servings (12 Cakes)
500g ‘Momen’ Tofu OR Medium Soft Tofu *Note: Firm Tofu is not suitable
1 small piece Ginger *grated
1 cup finely chopped Vegetables of your choice
*Today I used Spring Onion, Carrot, Black Fungus Mushrooms and Edamame Beans
*Other Suggestions: Green Beans, Pea, Corn, Shiitake, Nori, Wakame, etc.
1/2 cup Quick Oats
2 tablespoons Plain Flour, Corn Starch, Potato Starch OR Flour of your choice *add extra if required
1/2 teaspoon Salt
1 teaspoon Sugar
1 teaspoons Soy Sauce
White Pepper OR Ground Chilli as required
Oil for frying
- Cut Tofu into 4 to 6 pieces, wrap with paper towel or tea towel, place on slightly tilted cutting board, place another board on top, and weigh it down with something heavy such as a saucepan of water. Allow to drain for 1 to 2 hours.
- Cut all vegetables into fine pieces. Some Vegetables such as Carrot and Green Beans need to be pre-cooked. Blanch them in boiling water and drain well, or you can microwave them.
- Place the drained Tofu in a mixing bowl and use a fork or masher to make it into paste. Add other ingredients and mix to combine.
*Note: If Tofu is not drained well, the mixture could be too soft. You can add extra Oats OR Flour.
- Form the mixture into 12 round patties, and deep-fry in the Oil at 170 to 180℃, or cook in a frying pan with generous amount of Oil.
*Note: If the mixture is sticky, wet your hands with Oil when you form the mixture into patties.
- Serve with your favourite sauces. I recommend Soy Sauce mixed with grated Ginger. ‘Yakiniku’ Sauce is also nice.