Ganmodoki Fried Tofu Dumpling

Gather the ingredients.

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.

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

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

Season with salt.

Heat oil for deep-frying to 340 to 350 F.

Put tofu in the oil, shaping into small ovals.

Deep-fry tofu pieces until golden brown and drain well.

Serve soy sauce and grated ginger on the side.