Ganmodoki are versatile tofu fritters loaded veggies, mushrooms, and seeds. Glaze with teriyaki sauce for a vegan burger, or shape them into meatballs and serve with marinara sauce.
FOR TOFU PATTIES 350 grams firm tofu 1 tablespoon potato starch 1/2 teaspoon konbu cha 1/4 teaspoon salt 50 grams Shiitakes (minced) 40 grams carrot (julienned) 50 grams shelled edamame 2 teaspoons black sesame seeds Vegetable oil (for deep frying) FOR DASHI BROTH 1 cup water 2 teaspoons soy sauce 1 teaspoon kokutō 1 teaspoon potato starch 1/2 teaspoon konbu cha grated ginger for garnish (optional)
Put the tofu in a clean dishcloth and wring out as much water as you can.
Add the potato starch, konbu cha, and salt and knead together with the tofu to make a smooth paste.
Par-cook the carrots and shiitake and mix them into the tofu, along with the edamame and sesame seeds.
Divide the mixture up into 6 segments and shape each one into a patty by tossing between your hands.
Deep fry the Ganmodoki until golden brown on both sides (5-6 minutes).
Mix all of the dashi broth ingredients (except for the ginger) and bring the mixture to a full boil while stirring constantly.
Plate the Ganmodoki in a bowl and pour over the broth. Garnish with grated ginger and citrus.