Photograph of the finished Ganmodoki

Japan · Chả đậu phụ chiên Ganmodoki

Ganmodoki

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tofu Tofu 1.8 lb
  • Photograph of Carrot Carrot 1.2
  • Photograph of Burdock root Burdock root 5.6 oz
  • Photograph of Wood ear mushrooms Wood ear mushrooms 1.4 oz
  • Photograph of Tapioca starch Tapioca starch 2.8 oz
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 1.4 oz
  • Photograph of Oil Oil 3 ⅓ cups
  • Photograph of Soy sauce Soy sauce ¼ cup

Method

  1. 1 Press the tofu under a heavy object for 30 minutes to drain all the water; this is a crucial step to prevent the patties from falling apart.
  2. 2 Grind the beans until very smooth, then mix with tapioca starch and a pinch of salt until a cohesive mass forms.
  3. 3 Finely shred carrots, burdock root, and soaked wood ear mushrooms, then mix them with roasted sesame seeds.
  4. 4 Apply oil to your hands, mold it into a flat, round ball, and press firmly to remove all air bubbles.
  5. 5 Deep-fry at 160 degrees until golden brown, then remove and drain excess oil. Serve with soy sauce mixed with grated radish.

With an appliance

  • Air fryer 44 min

    Replace step 5: spray oil evenly on the tofu patties, fry at 190 degrees for 12 minutes, flip at the 6th minute; continue pressing the tofu for the full 30 minutes as in step 1 to prevent the patties from falling apart.

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