Ganmodoki

Ingredients

• 250 g extra-firm tofu
• 1 medium dried shiitake mushroom
• A small piece of carrot (1 tablespoon grated)
• 2 tablespoons chives or thin scallion
• 2 tablespoons tapioca starch or cornstarch
• ⅛ teaspoon salt
• Sunflower oil, for frying

Missing an ingredient?

• What to use instead of sunflower oil
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Instructions

1. Drain the tofu and pat it dry with paper towels. Wrap it in dry paper towels and put a weight on top (a bag of dried beans, for example) so it releases plenty of water. Let it drain for 1 hour: it will be down to about 185 g.
2. Meanwhile, soak the mushroom in warm water for 15-20 minutes and chop it into small pieces. Grate the carrot and chop the scallion.
3. Crumble the tofu into a bowl and mix it with the salt and starch. Add the mushroom, carrot and scallion and mix very well (if the mixture doesn't hold together, add a little more starch).
4. Heat enough oil in a skillet to come halfway up the patties, over medium heat (160-170°C / 320-340°F).
5. Oil your hands, divide the mixture into 6-8 portions, roll them into balls and flatten them.
6. Fry them in batches, about 4 minutes per side or until they start to brown. Transfer them to a plate lined with paper towels and serve hot or warm.

Nutrition facts

Approximate, per serving (about 73 g). Calculated with data from USDA FoodData Central.