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With shiitake mushrooms, carrots, edamame and black sesame seeds, these vegan Japanese tofu patties are meaty and packed with umami.
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Ganmodoki (Tofu Patties)

These mouthwateringly flavorful fried tofu patties are loaded with veggies, mushrooms, and seeds. Served in a plant-based dashi broth that's brimming with umami, this Ganmodoki recipe makes an easy Japanese entre that's delicious and satisfying, regardless of your dietary preferences.
Course Entree
Cuisine Japanese
Keyword meatball
Level Beginner
Main Ingredient Tofu
Diet Dairy-Free, Low Sugar, Low-Carb, Pescatarian, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 patties
Calories 78kcal
Author Marc Matsumoto

Ingredients

For Ganmodoki

  • 350 grams firm tofu
  • 1 tablespoon potato starch
  • ½ teaspoon konbu cha
  • ¼ teaspoon salt
  • 50 grams Shiitake mushrooms (minced)
  • 40 grams carrot (cut into thin matchsticks)
  • 50 grams shelled edamame
  • 2 teaspoons black sesame seeds
  • Vegetable oil (for deep frying)

For sauce

  • 1 cup water
  • 2 teaspoons soy sauce
  • 1 teaspoon kokutō
  • 1 teaspoon potato starch
  • ½ teaspoon konbu cha
  • grated ginger (optional, for garnish)
Grams + US Cups - US Standard

Instructions

  • Use your hands to crumble the tofu into a clean cotton cloth like butter muslin or a dishtowel. Pick the corners of the fabric up and twist them together to make a pouch in the middle, and continue twisting to wring out as much water from the tofu as possible.
    Squeeze out the excess water from the tofu.
  • Transfer the squeezed tofu to a bowl and add the potato starch, konbu cha, and salt. Mash the mixture together with a spatula until it forms a smooth paste.
    Kneading the tofu together with seasonings.
  • Put the shiitake mushrooms and carrots in a glass bowl and cover with a tight-fitting plate or lid. Steam the ingredients in a microwave oven at 800 watts for 2 minutes.
    Steam the carrots and shiitake mushrooms.
  • Add the carrots, mushrooms, edamame, and black sesame seeds to the tofu mixture and knead everything together.
    Knead the vegetables into the tofu mixture.
  • Start preheating a deep, heavy-bottomed pot with a few inches of vegetable oil to 340 degrees F (170 C). Prepare a cooling rack by lining it with a few sheets of paper towels.
  • Shape the tofu mixture into 6-8 patties. You want to toss the patties between your hands a few times to press out any air pockets and seal up any cracks, which can cause the patties to crumble or burst when you fry them,
    Shape the tofu into patties.
  • Fry the tofu patties in the preheated oil until they're golden brown on both sides (about 5-6 minutes). You'll want to flip them over at least once to ensure they brown evenly. Then, transfer the Ganmodoki to the prepared rack to drain.
    Deep fry the ganmodoki until golden brown on the outside.
  • To make the broth, add the water, soy sauce, kokutō, potato starch, and kombucha to a pot and put it over medium-high heat. Stir the mixture constantly until it comes to a boil. Let it cook for an additional 30 seconds.
    Boil the sauce ingredients to make the broth.
  • To serve, arrange a few tofu patties in a bowl and ladle plenty of broth on top. Garnish with the grated ginger.
    Plate the tofu patties and ladle on the broth.

Video

Nutrition

Calories: 78kcal | Carbohydrates: 6g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 223mg | Potassium: 114mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1114IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg