deep-fried mashed tofu & vegetable balls
- Serves: 4
- Calories: 270 kcal
- Total Time: 1 h 0 m
- Prep: 45 m
- Cook: 15 m
- Japanese: Ganmodoki
Wrap the tofu in a paper towel. Put it on a tray. Place a folded kitchen towel under one side of the tray and lean the tray on it. Let sit for about 30 to 60 minutes.
Bring the water to a boil, and add the green soybeans. Bring to a boil again, and boil for 5 minutes. Drain the soybeans in a colander and remove the green beans from the pods.
Cut the carrots into thin julienne slices.
Beat the tofu, egg, salt and potato starch (katakuriko) to a paste in a food processor. Pour the paste into a big bowl.
Add the green beans and carrots and mix very well. Form into 8 balls.
Heat the oil to 320°F. One by one, put the balls on a wooden spatula, and with chopsticks slide them into the oil.
Deep-fry 2 minutes. Turn over and deep-fry the same amount of time. Remove and drain the oil from them.
If you desire, dip the balls into either a little salt or soy sauce.
Ganmodoki is a shōjin ryōri (Buddhist Japanese cuisine) dish. It is not usually cooked at home, but can be purchased at local markets.
Japanese foods recipes