Ganmodoki Fried Tofu Dumpling

By Setsuko Yoshizuka

Updated 08/28/17

Gandmodoki recipe

The Spruce / Cara Cormack
  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Yield: 12 pieces (serves 1-2)

Ganmodoki is a deep-fried tofu dumpling often cooked in nimono (simmered dishes), such as oden. A variety of ingredients can be mixed in to make it your own.

Ingredients

  • 1 cotton (firm) tofu (about 14 ounces)
  • 1 ounces carrot (peeled and cut into short and thin strips)
  • 4 shiitake mushrooms (finely chopped)
  • 1 ounce nagaimo yam (peeled and grated)
  • 2 tablesppons black sesame seeds
  • 2 tablesppons flour
  • 1/2 teaspoon salt
  • 1/2 beaten egg
  • Oil (for deep-frying)
  • 2 teaspoons grated ginger

Steps to Make It

  1. Gather the ingredients.

    Ganmodoki ingredients
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  2. To drain tofu, wrap tofu with paper towels and place it on a flat tray. Put a cutting board or a flat plate on top the tofu and let sit for about 15 minutes. Lightly squeeze tofu in a cotton cloth to drain out excess water.

    Drain tofu
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  3. Place the tofu in a large bowl or a Suribachi grinding bowl and mash it with a masher or a Surikogi pestle until smooth.

    Place tofu in bowl
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  4. Add carrot, shiitake, yamaimo, egg, sesame seeds, and flour in the mashed tofu and mix well.

    Add carrot and shiitake
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  5. Season with salt.

    Season with salt
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  6. Heat oil for deep-frying to 340 to 350 F.

    Heat oil
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  7. Put tofu in the oil, shaping into small ovals.

    Put tofu in oil
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  8. Deep-fry tofu pieces until golden brown and drain well.

    Deep fry
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  9. Serve soy sauce and grated ginger on the side.

    Serve soy sauce
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