Golden Tofu Fritters (Ganmodoki Style)

By: sami

Ingredients

Firm tofu: 900 gCarrot: 1/2 (75 g), juliennedShiitake mushrooms: 3, thinly slicedShelled edamame: 15 gNori seaweed: 1 sheet, torn into small piecesEgg: 1Potato starch: 30 gSalt: a generous pinchSugar: a generous pinchVegetable oil: as needed (for deep frying)Grated ginger: 20 gSoy sauce: 7.5 ml

1. Drain the tofuRinse the tofu, wrap it in paper towels, and place a weight on top. Let it drain thoroughly for 2–3 hours.If you are short on time, microwave at 600W for 2 minutes, then drain well.It is important to remove as much moisture as possible. If the tofu contains too much water, the mixture will be too soft to shape.
2. Prepare the vegetablesBring a pot of water to a boil. Add the julienned carrot and sliced shiitake mushrooms and boil for 1 minute. Drain well.Slice everything thinly. Thick pieces can cause the ganmodoki to fall apart. Slice the shiitake stems thinly as well.
3. Mix the ingredientsIn a bowl, crumble the drained tofu (you may use a sieve or blender for a smoother texture).Add the beaten egg and mix well. Then add the potato starch, salt, and sugar and mix again.Add the cooked carrot and shiitake, torn nori, edamame, grated ginger, and soy sauce. Mix thoroughly.If the mixture is too soft, add a little more potato starch.
4. Shape and fryShape the mixture into round, flat patties.Heat oil to 160°C (320°F). The oil is ready when bubbles form around chopsticks placed in it.Lightly oil your hands before shaping to prevent sticking and to help the patties slide easily into the oil.Fry for about 6 minutes. When they float, turn them over. Fry until golden brown. Increase the temperature slightly at the end for a crisp finish.
Serving suggestionServe with diluted mentsuyu (noodle dipping sauce) mixed with hot water and grated ginger.Enjoy!