Fried Tofu Patties (Ganmodoki)

By RecipeTin Japan · 40 min

Ingredients

Instructions

1. Wrap the two tofu blocks in a couple of layers of paper towel, set them on a rack in a tray, and cover with cling wrap.
2. Put another tray on top of the tofu with a 1.5-2 kg (3.3-4.4 lb) weight on it, and refrigerate for 6-12 hours until the tofu totals about 400 g (14.1 oz).
3. Cut the edamame into pieces about a quarter of their original size. Squeeze the water out of the rehydrated hijiki.
4. Put the tofu in a large mortar, bowl, or stand mixer and break it into very fine pieces, almost like a coarse paste.
5. Add the corn flour and salt to the tofu and mix well.
6. Add half of the beaten egg and mix well. If the mixture is still very firm, add a little more egg; if it is very soft, add no more, as it will not form round patties.
7. Mix in all the vegetables, spreading them evenly through the mixture.
8. Spread the mixture level on a tray and mark it into 8 equal portions.
9. Oil your hands lightly, then shape one portion into a round patty about 7 cm (2¾ in) in diameter.
10. Heat oil in a frying pan or wide saucepan to a depth of 2-2.5 cm (¾-1 in) to 160°C (320°F).
11. Fry the patties for 2.5-3 minutes on one side until lightly browned, then turn and fry another 2.5-3 minutes. They should be light brown, not dark brown.
12. Drain the ganmodoki on a tray or plate lined with kitchen paper.

Summarized from RecipeTin Japan's video. Watch it for the details.

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