BRYANNA’S GANMODOKI (JAPANESE TOFU PATTIES)
Makes 8-12
From my book “Soyfoods Cooking for a Positive Menopause”.
This simple tofu dish is made every day in tofu shops in Japan, using the remaining tofu that was made the day before. These patties are usually deep-fried, but can be successfully shallow-fried or oven-fried. They are delicious cold or hot and will keep one week in the refrigerator. They make great snacks and day-hiking food, too.
You can use large patties like regular burgers, or small patties as appetizers. You can eat them plain or with soy sauce, chutney, ketchup, salsa, etc.. Cold ganmodoki can also be sliced and added to Japanese-style soups and stews (oden), or braise whole cold ganmodoki patties for 4-5 minutes in a mixture of 4 C. water, 1/4 c. Japanese soy sauce, 1/4 c. dry sherry or mirin (Japanese rice wine), and 1 T. unbleached sugar.
10-12 oz. firm tofu
2 T. grated carrot
2 T. grated fresh ginger
2 T. minced onion, green onion, or leek
2 T. frozen baby peas (petit pois), thawed
2 T. lightly-toasted sesame seeds
3/4 tsp. salt
OPTIONAL: 2 T. chopped mushrooms (preferably fresh shiitake or soaked dried shiitake or Chinese forest mushrooms-- discard stems)
cooking oil for frying or brushing
Crumble the tofu very finely, or process in a food processor. Add the remaining ingredients and knead together by hand or in the food processor until it holds together. Form into 8 to 12 patties (or more tiny ones for appetizers) with smooth edges.
To shallow-fry, heat about 1/2" of cooking oil in a frying pan over medium-high heat. Add the patties and fry til golden and crispy on one side. Turn over and fry until the other side is golden and crispy. Drain on paper towels.
To oven-fry, preheat the oven to 500 degrees F. Place the patties on dark oiled cookie sheets and brush or spray with a little cooking oil. Bake about 6 minutes per side, or until golden and crispy on both sides, and slightly puffed up.
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