Ganmodoki Fried Tofu Dumpling

By
Setsuko Yoshizuka
Setsuko Yoshizuka
Setsuko Yoshizuka is a freelance food writer and Japanese cookbook author.
Learn about The Spruce Eats' Editorial Process
Updated on 07/4/21
Gandmodoki recipe

The Spruce / Cara Cormack
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Serving: 1 to 2 servings
Yield: 12 dumplings
Nutrition Facts (per serving)
354 Calories
23g Fat
18g Carbs
25g Protein
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Nutrition Facts
Servings: 1 to 2
Amount per serving
Calories 354
% Daily Value*
Total Fat 23g 29%
Saturated Fat 3g 16%
Cholesterol 47mg 16%
Sodium 569mg 25%
Total Carbohydrate 18g 7%
Dietary Fiber 5g 19%
Total Sugars 3g
Protein 25g
Vitamin C 2mg 12%
Calcium 655mg 50%
Iron 6mg 34%
Potassium 575mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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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 tablespoons black sesame seeds

  • 2 tablespoons 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
    The Spruce / Cara Cormack

  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
    The Spruce / Cara Cormack

  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
    The Spruce / Cara Cormack

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

    Add carrot and shiitake
    The Spruce / Cara Cormack

  5. Season with salt.

    Season with salt
    The Spruce / Cara Cormack

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

    Heat oil
    The Spruce / Cara Cormack 

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

    Put tofu in oil
    The Spruce / Cara Cormack

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

    Deep fry
    The Spruce / Cara Cormack

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

    Serve soy sauce
    The Spruce / Cara Cormack