Cherry & Dennis Helper Habitat

Japanese Ganmodoki Tofu Fritters

日式雜菜豆腐飛龍頭

Japanese Ganmodoki Tofu Fritters — finished dish

Total time: 50 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Well-drained tofu is mixed with carrot, shiitake and edamame, shaped and fried golden with a tender centre.

01

Ingredients

Main ingredients

600 g firm tofu
80 g carrot
3 pieces shiitake mushrooms
80 g shelled edamame
1 piece egg

Tofu seasoning

2 tsp soy sauce
1 tsp sugar
1/2 tsp salt
3 tbsp corn starch

Frying oil

600 ml cooking oil

Japanese Ganmodoki Tofu Fritters — ingredients

02

Tools

cutting board
knife
wok
wok spatula
wire skimmer
food thermometer

Japanese Ganmodoki Tofu Fritters — tools

03

Steps

Japanese Ganmodoki Tofu Fritters — Wrap tofu in a clean cloth and press under a weight for 20 minutes

Step 1

Wrap tofu in a clean cloth and press under a weight for 20 minutes

Wrap tofu in a clean cloth and press under a weight for 20 minutes.

Japanese Ganmodoki Tofu Fritters — Soak and dice shiitake; finely dice carrot

Step 2

Soak and dice shiitake; finely dice carrot

Soak and dice shiitake; finely dice carrot.

Japanese Ganmodoki Tofu Fritters — Blanch edamame for two minutes, drain and chop finely to reduce choking risk for older diners

Step 3

Blanch edamame for two minutes, drain and chop finely to reduce choking risk for older diners

Blanch edamame for two minutes, drain and chop finely to reduce choking risk for older diners.

Japanese Ganmodoki Tofu Fritters — Crumble tofu evenly into fine curds

Step 4

Crumble tofu evenly into fine curds

Crumble tofu evenly into fine curds.

Japanese Ganmodoki Tofu Fritters — Mix in carrot, shiitake and edamame

Step 5

Mix in carrot, shiitake and edamame

Mix in carrot, shiitake and edamame.

Japanese Ganmodoki Tofu Fritters — Add egg, soy sauce, sugar and salt

Step 6

Add egg, soy sauce, sugar and salt

Add egg, soy sauce, sugar and salt.

Japanese Ganmodoki Tofu Fritters — Mix in corn starch until the mixture holds together

Step 7

Mix in corn starch until the mixture holds together

Mix in corn starch until the mixture holds together.

Japanese Ganmodoki Tofu Fritters — Wet hands and shape eight flat round patties

Step 8

Wet hands and shape eight flat round patties

Wet hands and shape eight flat round patties.

Japanese Ganmodoki Tofu Fritters — Heat frying oil to 170°C

Step 9

Heat frying oil to 170°C

Heat frying oil to 170°C.

Japanese Ganmodoki Tofu Fritters — Fry fritters in batches for three to four minutes

Step 10

Fry fritters in batches for three to four minutes

Fry fritters in batches for three to four minutes.

Japanese Ganmodoki Tofu Fritters — Turn until golden all over, then drain thoroughly

Step 11

Turn until golden all over, then drain thoroughly

Turn until golden all over, then drain thoroughly.

Japanese Ganmodoki Tofu Fritters — Drain once the centre reaches at least 75°C; keep the older-adult portion finely textured and soft, then cool to warm

Step 12

Drain once the centre reaches at least 75°C; keep the older-adult portion finely textured and soft, then cool to warm

Drain once the centre reaches at least 75°C; keep the older-adult portion finely textured and soft, then cool to warm.

Common mistakes

Wet tofu makes the mixture fall apart and spit oil; do not crowd the fryer.

Tips

Test-fry a small piece and add a little starch if it breaks; shape smaller fritters for older diners.