Deep Fried Tofu Balls (Ganmodoki)
These deep-fried tofu balls are a typical dish of Zen cooking that is traditional vegetarian Buddhist cooking. You can add any vegetables to mashed tofu to get vitamins and protein at the same time. They are slightly crispy outside and fluffy inside.
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.