jadesfood
Do you happen to have some tofu in the fridge? Are you a bit interested in Zen cooking? If so, this is the perfect dish to try Zen cooking for the first time because Ganmodoki is one of the most typical dishes in Japanese temples and these deep-fried tofu balls are also popular among home cooks too. They are like a Japanese version of falafel, made with tofu, not chickpea and also they are much fluffier and softer than falafel. You should try to make them!
What are Deep Fried Tofu Balls (Ganmodoki)
Ganmodoki means “imitation goose”. Hundreds of years ago, monks wanted to eat geese but in the olden days, killing animals was strictly prohibited in Buddhism, especially in East Asia, so they came up with the idea of making a dish using tofu and some vegetables that looked like goose meat which doesn’t look like at all for me…..but, the result was amazing! Ganmodoki is crispy outside but soft and fluffy inside. They usually have some vegetables in them, so you can get protein from tofu and some vitamins from vegetables at the same time.
Ingredients You Will Need
Tofu – I recommend using extra firm tofu because what you want for this recipe is tofu that contains as little water as possible. In Japan, there is no extra firm tofu, so I always have to drain a lot of water from medium firm tofu by putting a heavy thing to press the excess water out.
Vegetables – You can add any vegetables you like to your tofu balls. I personally like to use these vegetables, carrots, mushrooms, and edamame. Traditionally, shiitake mushrooms and hijiki which is a kind of seaweed are used to make Ganmodoki in Japan.
Soy sauce, Salt, and Sugar – Soy sauce is for a deep umami flavour and salt and sugar are simply for seasoning.
Potato starch – Because this recipe doesn’t contain eggs to bind the mixture, potato starch or corn starch is very important for binding and keeping the shape while they’re being fried.
Tips for Making Fried Tofu Balls (Ganmodoki)
Press the tofu to drain as much water as possible
If you use extra firm tofu, this step might not be necessary, but if you can’t find that kind of tofu, make sure to press your tofu for at least 6 hours, preferably overnight.
Do not overload the mixture with vegetables
Unlike flour dough, this tofu mixture can not be strongly bonded. If you add too many vegetable pieces to your mashed tofu, the fried tofu balls will collapse easily.
Fry your tofu balls at 160-170C (320-338F)
Fry your tofu balls at a moderate temperature until golden brown. Do not fry them at too low or too high a temperature because they’ll become greasy or burnt.
Q & A
How can I eat Fried Tofu Balls?
In Japan, there are a lot of ways to eat fried tofu balls. I like to eat freshly fried ones with a bit of soy sauce. They are great as they are but so good with steamed rice too.
How long do fried tofu balls last?
They can last for about a week in the fridge. Put them in an airtight container or cover the container in which you put your fried tofu balls with cling film.
Can I freeze Fried Tofu Balls?
Yes, you can! They can be frozen perfectly for up to 1 month. Put them in a freezer bag or an airtight container to prevent them from getting freezer burn.
Can I reheat the tofu balls?
When you eat chilled tofu balls, reheat them under the grill or in a frying pan. If your tofu balls are frozen, thaw them first and reheat them.
More Tofu Recipes
Vegan Tofu Japanese Savoury Pancake (Vegan Okonomiyaki)
Vegan Crispy Fried Tofu Rice Bowl with Korean Spicy Sauce (Yangnyeom)
Vegan Mapo Eggplant (Mabo Nasu) Rice Bowl
Vegan Deep Fried Tofu with Sweet Miso Sauce and Peanuts (Miso Peanut Karaage)
Deep Fried Tofu Balls (Ganmodoki)
Equipment
- 1 pot for frying
- 1 bowl
Ingredients
- 400 g Extra Firm Tofu or Firm Tofu
- 3 tbsp Potato Starch
- 1 tsp Sugar
- 1 tsp Soy Sauce
- ½ tsp Salt
- 50 g Carrot shredded
- 20 g Edamame
- 25 g Mushroom chopped into small pieces
Instructions
How to press tofu to remove excess moisture
- Wrap the tofu with a paper towel and put it on a plate. Place another plate or a board and put a weight on top of it. I usually use some cans.This step might not be necessary if you use extra firm tofu.
- Put the pressed tofu in a large bowl and mash it with a fork. Add the vegetables and all seasoning to the tofu and combine until all vegetables are evenly distributed.
- Refrigerate the mixture for at least 1 hour. You can leave it in the fridge for a couple of days. Scoop tablespoonfuls of the tofu mixture and form it into balls.
- Fill a pot with enough oil to fry the tofu balls and heat it to 160-170C (320-338F). Fry the tofu balls until golden brown. Avoid crowding the pot, fry them in batches if necessary.
- Place the fried balls on a wire rack to drain excess oil. Enjoy freshly fried tofu balls with a bit of soy sauce and wasabi!You can reheat the tofu balls under the grill or in a frying pan.
