Japanese plates containing Ganmodoki (Japanese fried tofu patties).

As a busy working mom, I always thought that making Japanese Fried Tofu Patties or Ganmodoki (がんもどき) from scratch was a luxury. Since I could easily buy them from a Japanese or Asian grocery store, I often just resorted to the pre-made ones. However, I kept receiving requests from readers who wanted to learn how to make ganmodoki at home. With the growing interest, I decided to roll up my sleeves and get my hands on these tofu patties. Oh, I was sure glad that I did!

The homemade ganmodoki not only tasted fresher and 100% better than the store-bought versions, but they also turned out to be easier and faster to make than I had imagined. My family just couldn’t get enough of them! Thank you to those who nudged me into making the recipe. I know some of you have been waiting for it for years, so I hope you have lots of fun making these at home!

Japanese plates containing Ganmodoki (Japanese fried tofu patties).

What is Ganmodoki?

Ganmodoki (がんもどき) refers to Japanese deep-fried tofu patties made of mashed tofu as a base, mixed with minced carrots, shiitake mushrooms, finely chopped edamame (soybeans), and dried hijiki seaweed. Some other common ingredients include lotus root, burdock root, snow peas, green beans, and kombu strips. All the ingredients are bound together with beaten eggs before they are formed into small patties and deep-fried until golden brown. For vegans, you can use mountain yam (called nagaimo or yamaimo in Japanese) to replace the eggs.

Japanese people enjoy ganmodoki as is by dipping them in soy sauce with grated ginger. Some use ganmodoki for Oden (Japanese Fish Cake Stew) or cook them in dashi broth (called Simmered Ganmodoki).

For those interested in Japanese Buddhist Cuisine or shojin ryori (精進料理), these tasty vegetarian tofu “nuggets” were invented in the Edo period as a shojin ryori dish. Originally made with konnyaku (konjac) to retain a meat’s chewy texture instead of tofu, ganmodoki was given its name as its taste resembled wild goose meat, earning it the moniker “pseudo-goose” in Japanese.

Ganmodoki is also called hiryouzu (飛竜頭) in the Kansai (Osaka) region.

Japanese plates containing Ganmodoki (Japanese fried tofu patties).

Key Ingredients for Ganmodoki

You’ll need tofu, egg, or nagaimo/yamaimo (for vegan), and frying oil, but other than these, you’ll find this recipe forgiving. I’ve provided plenty of substitution options below:

For the Tofu Base

  • Tofu – Use medium or medium-firm tofu and drain it for a few hours. Firm or extra-firm tofu is too tough. Never use silken or soft tofu, as it takes forever to drain.
  • Egg or nagaimo/yamaimo (vegan) – I’ve tried using just the egg or nagaimo in the past, and both worked perfectly.

Vegetable Fillings

  • Carrot – Finely chop the carrots. Keep one hand on top of the blade and rock it back and forth as you move it across a pile of carrots.
  • Shiitake mushrooms – Both fresh and reconstituted dried shiitake mushrooms work.
  • Edamame – If using frozen edamame, cook according to the package instructions. Remove the thin layer of skin around the edamame.
  • Dried hijiki seaweed – This is one of the popular dried seaweed used in Japanese cooking, besides nori and wakame.

Substitutions and Variations

You can certainly use and experiment with other ingredients as well. Try lotus root, burdock root, ginkgo nuts (ginnan), snow peas, green beans, black sesame seeds, reconstituted wood ear mushrooms, kombu strips, etc.

However, keep the following in mind:

  • Make sure to mince ingredients so they bind together. When ingredients are chunky, tofu breaks apart while handling or deep frying.
  • When using dense root vegetables like lotus root or burdock root that are not edible raw, you may need to blanch them or microwave them till crisp-tender (al dente).
  • Choose ingredients that are at least three different colors.
Japanese plates containing Ganmodoki (Japanese fried tofu patties).

How to Make Ganmodoki

Just like hamburger patties, these fried tofu patties come together quickly (*after draining and pressing the tofu). It’s a perfect weeknight dish for everyone, including vegetarians/vegans!

  1. Press tofu in advance. Once this step is done, everything happens in one go.
  2. Start mincing all the ingredients when the tofu is almost done with pressing.
  3. (Optional step) Pass the tofu through a fine-mesh sieve or run the tofu in a food processor for a refined, smooth texture. I’ve tried with and without this step; it’s a personal choice. In a pinch, you can skip it.
  4. Mix all the ingredients and form small patties.
  5. Deep fry until the patties are golden.

Cooking Tips and Techniques

For a successful result, please read the following key points before cooking.

  • Drain the tofu well. Whether you use a tofu press (I love mine!) or old fashion method with a heavy object, it takes about two hours with the tofu press and 4 to 6 hours with the old-fashioned method. For the latter method, wrap the tofu with a paper towel and place it on a baking sheet. Put another baking sheet on the tofu and put a heavy object (like a pot filled with water) on top.
  • Finely mince the carrots by rocking the knife’s blade back and forth as you move it across a pile of carrots. When ingredients are chunky, tofu breaks apart while handling or deep frying. Also, big pieces of carrots may stay raw after deep frying. If you can’t mince them, you can also blanch them first, but that takes an extra step.
  • Add beaten egg (or grated yam) in two parts. Just in case your vegetables or tofu have more moisture than mine, it’s best to be careful and add the egg (or grated yam) gradually. If half the portion provides enough moisture in the mixture, do not add the rest.
  • Make uniform-sized patties for equal cooking time. I use this large cookie scoop to portion out. Alternatively, you can divide the mixture first before forming patties.
  • Greasing your hands makes it easier to form patties. Thinly coat your hands with cooking oil before forming the patties. This way, you can create a nice, smooth surface.
  • Deep fry the tofu patties slowly at 320ºF (160℃) until they are golden. Fry a few pieces at a time. When you add too many pieces, the oil temperature drops drastically. If you’re new to frying food, read my guide on How to Deep Fry Food at Home.
Japanese plates containing Ganmodoki (Japanese fried tofu patties).

The Carbon Steel Wok I’m Using in This Recipe

Tsubame Tekki Nitride Pans

This nitrogen-hardened wok, a new series of iron cookware from Summit Japan, is infused with nitrogen, offering durability, rust resistance, and all the benefits of traditional carbon steel cookware. They are compatible with induction, gas, or electric stoves. Compared to standard carbon steel cookware, these are extremely durable and rust-proof due to the nitrogen treatment.

Tsubame Tekki Nitride Pans

These pans are made from carbon steel so I can use them for high-temperature cooking, including deep frying. Since the pans are thin and durable, the oil heats up very quickly compared to cast iron pots. Their excellent heat conductivity makes them perfect for frying, stir-frying, and grilling—essential for Asian cooking! If you’re looking to invest in a carbon steel wok, I highly recommend them as they will last for years with proper care.

My Favorite Tofu Press

I don’t like to crowd my already-packed kitchen space with gadgets that I barely use, so I was reluctant to get a tofu press. As you know, you can still press tofu with a heavy object like a pot filled with water. However, I wanted to speed up the pressing time and make it more compact when doing this process, so I tried this well-received product on Amazon.

Tofu Press

I have to admit how much I love this product and slightly regret that I didn’t get it sooner. It’s easy to use and doesn’t take up much space. I think this latter part sold me. Compared to my old-fashioned method with two trays sandwiching the tofu and a heavy object above the tofu that could wobble, I feel at ease leaving this tofu press alone. If you have been on the verge of getting a tofu press already, don’t wait—just get this one!

How to Store and Reheat Fried Tofu Patties

While tofu is not suitable for freezing (due to the moisture inside, it loses its original texture), ganmodoki is freezer-friendly! Make it ahead or prepare a big batch and store them in the freezer.

Ganmodoki 23

I separate the patties with parchment paper so I can take just a few pieces out to pack them in kids’ lunch box. I love that this dish is meal-prep friendly!

  • To Store: Let cool completely. Keep it in an airtight container and store it in the refrigerator for up to 3 days or in the freezer for up to a month.
  • To Reheat: Thaw in the refrigerator overnight. If you’re using it for Oden (Japanese Fish Cake Stew) or Simmered Ganmodoki, you can cook it while frozen without thawing it.

What to Serve with Fried Tofu Patties

Recipes Using Ganmodoki

Japanese plates containing Ganmodoki (Japanese fried tofu patties).
Can I bake or air-fry ganmodoki instead of deep-frying?

I highly recommend deep-frying since it provides the most authentic crispy exterior and fluffy interior. I haven’t tried it myself but you can probably air-fry them at 350°F (175°C) for 10–15 minutes, flipping halfway through. Note that they will be slightly drier and less golden than the traditional fried version.

Is ganmodoki gluten-free?

The patties themselves are gluten-free if you use potato starch or cornstarch as the binder. However, make sure to serve them with Tamari or a gluten-free soy sauce to keep the entire dish safe for those with gluten sensitivities.

What is the difference between ganmodoki and atsuage?

Atsuage is simply a block of firm tofu that has been deep-fried, while Ganmodoki is a mash of tofu mixed with various vegetables and seasonings before being formed into a patty and fried.

Ganmodoki (Japanese Fried Tofu Patties)

4.86 from 7 votes
by Namiko Hirasawa Chen
A colorful plate holds ganmodoki, Japanese fried tofu balls, with one whole and another sliced open to reveal a filling of vegetables. A bowl of dipping sauce sits nearby on a wooden tray.
Originally created as shojin ryori (Buddhist vegan cuisine), Ganmodoki are delicious Japanese fried tofu patties with hijiki seaweed, shiitake, and edamame. Crispy on the outside yet soft and fluffy inside, freshly made ganmodoki are irresistible! {Vegan Adaptable}
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Prep: 20 minutes
Cook: 20 minutes
Tofu Draining: 2 hours
Total: 40 minutes
Servings: 11 pieces

Ingredients 
 

For Serving

Instructions

  • Before You Start: Please note that this recipe requires draining the tofu for 2–4 hours, depending on the method you use (see the next step). Now, gather all the ingredients.
    A top-down view of various ingredients on a wooden surface, including tofu, mushrooms, an egg, a carrot piece, edamame, ganmodoki, a glass of oil, seaweed, salt, and a round white item in small bowls.

To Drain the Tofu

  • Press 1 medium-firm tofu (momen dofu) to drain the liquid very well. You can either press it for 2 hours with a tofu press (I use one and love it), or drain it for 4–6 hours under a heavy object (the old-fashioned way).
    A person places a block of tofu, perfect for making ganmodoki, into a tofu press, then aligns the green lid to press the tofu inside the white container labeled Tofuture.
  • For the traditional method, wrap the tofu block with a paper towel or tea towel. Place it on a plate or tray. Then, put another plate or tray on top of it. Add a heavy item, like a can of food or a marble mortar, on top to apply pressure. Let it sit for 4–6 hours. Tip: The weighted item should be heavy enough to press out the liquid, but not so heavy that it crushes the tofu.
    Two images: on the left, hands pressing tofu between paper towels on a tray; on the right, a heavy object placed on the wrapped tofu to press out water—a key step when preparing dishes like ganmodoki.

To Mince the Vegetables

  • Peel 1 inch carrot and slice into thin slabs. Cut the slabs into thin sticks, then mince them. Rock your knife back and forth through the pieces to mince finely. This way, they will bind together with the tofu mixture. If the vegetables are too chunky, the patties will break apart when you handle or deep-fry them. Tip: If you want to substitute the carrots with dense root vegetables like lotus root or burdock root that are not edible raw, make sure to blanch or microwave them first until crisp-tender (al dente).
    Three photos show hands chopping a carrot on a wooden cutting board: slicing into thin strips, cutting the strips into thinner sticks, and finally dicing them into small cubes—perfect prep for making ganmodoki.
  • Remove and discard the stems of 4 shiitake mushrooms. Thinly slice the caps, then mince them finely.
    Side-by-side images of a hand slicing mushrooms on a wooden cutting board, then finely chopping them with a knife—perfect prep for making delicious ganmodoki.
  • Peel off and discard the thin outer skin of 1 oz shelled edamame. Then, finely chop the edamame.
    Close-up of edamame beans, chopped green vegetables, and ganmodoki on a wooden cutting board, with a hand chopping the vegetables with a knife.
  • Place the carrots, mushrooms, and edamame in a large bowl. Add 1 Tbsp dried hijiki seaweed.
    Two images side by side: Both show a glass bowl with chopped mushrooms, green bell pepper, and red bell pepper. In the second image, a hand adds shredded ganmodoki to the mix.

To Mash the Tofu

  • After pressing the tofu, pass it through a fine-mesh sieve (uragoshi-ki) into a clean plate for a very smooth consistency. Use a spatula to help mash it through the strainer. You can also use a food processor.
    Two-step process of making tofu: on the left, tofu is being pressed in a green and white mold; on the right, a block of tofu—perfect for dishes like ganmodoki—is being grated over a fine mesh sieve by hand.
  • Add the mashed tofu to the bowl with the vegetables.
    Two images: On the left, crumbled tofu on a white plate. On the right, the tofu is being added to a glass bowl with chopped vegetables—carrots, mushrooms, and possibly black sesame seeds—to make ganmodoki.

To Combine the Tofu Mixture

  • Beat 1 large egg (50 g w/o shell). Add half of the beaten egg to the bowl with the tofu. (For vegan, skip the egg and use nagaimo instead; see Step 3 below.)
    A hand whisks eggs in a glass bowl, preparing them to mix with dry ingredients for ganmodoki on a wooden surface.
  • Mix the egg, tofu, and vegetables until well combined. Now, check the consistency. If it‘s too wet and soft to form a patty, don‘t add the rest of the egg. If not, add the rest of it.
    Two photos showing a glass bowl with mixed ingredients for ganmodoki, including chopped vegetables and breadcrumbs. In the second photo, beaten eggs are being poured into the mixture. Hands and a spatula are visible.
  • Vegan option: Skip the egg. Instead, peel and grate 1¾ oz, 50 g of mountain yam (nagaimo/yamaimo). Add half of it to the tofu mixture and check the consistency before adding the remaining grated nagaimo.
    Close-up of hands peeling a round white yam with a knife on the left, and grating the yam in circular motions on a grater over a dish on the right—steps often used when preparing ganmodoki.
  • I added just a little bit of nagaimo.
    Two-panel image: Left, a hand pours a spoonful of wet mixture from a small bowl into dry ingredients—step one for homemade ganmodoki. Right, the combined mixture sits in a clear bowl on a wooden surface, ready to be mixed.
  • Mix well. Add 2 Tbsp potato starch or cornstarch and ½ tsp Diamond Crystal kosher salt and combine thoroughly.
    Two images: Left, a bowl of mixed ganmodoki dough with chopped vegetables being stirred. Right, hands hold a small bowl with an egg and another with salt above the same dough, ready to add the ingredients.

To Form the Patties

  • Roughly divide the tofu mixture into 10 portions. Alternatively, you can use a large cookie scoop to portion the patties as you go.
    A person uses a bench scraper to mix and then divide a bowl of colorful, chunky ganmodoki dough into four sections on a wooden surface.
  • Grease both palms with some neutral oil. Then, scoop one portion of the mixture into your hand.
    Side-by-side images: on the left, open hands are shown; on the right, a hand holds a scoop of ganmodoki-inspired mixed veggie rice mixture shaped into a ball with an ice cream scoop.
  • Shape it into an oval patty. Place it on a tray. Continue making patties with the rest of the mixture.
    Two images show hands forming a mixture with chopped vegetables into a patty shape over a bowl, preparing a homemade vegetable ganmodoki patty.

To Cook the Ganmodoki

  • To a medium-sized pot, add neutral oil to a depth of 1–1½ inches (2.5–3.5 cm). Heat over medium heat until the oil reaches 320ºF (160℃).
    A tray with uncooked, oval-shaped ganmodoki vegetable patties on the left; on the right, a pan filled with hot oil on a stovetop, ready for frying.
  • Check the oil temperature with an instant-read thermometer or by sticking wooden chopsticks into the oil. If you see small bubbles forming around the tips, the oil is ready. When it reaches 320ºF (160℃), add the tofu patties in batches. Based on my pot‘s size, I added four patties per batch. Do not add too many at once, and maintain the right temperature at all times. Tip: Do not crowd the pot because the oil temperature will drop quickly. Your patties should take up no more than half of the oil surface area at any one time. For more helpful hints, read my post on how to deep-fry food.
    Side-by-side images: left shows a hand checking oil temperature in a pan with a thermometer; right shows a hand gently placing battered ganmodoki into hot oil for frying.
  • Fry the patties until golden, about 5–6 minutes, flipping halfway through.
    Two side-by-side images show round ganmodoki balls being deep-fried in hot oil in a black pan, with chopsticks turning the balls as they cook.
  • Once a golden color, remove the Ganmodoki from the oil. Transfer them to a wire rack or paper towel to drain the excess oil.
    Left: Three round ganmodoki fritters are being deep-fried in oil, with one being lifted by chopsticks. Right: Two cooked ganmodoki rest on a wire rack over a baking sheet, showing a golden, crispy exterior with herbs and vegetables visible.
  • Continue with the next batches until you‘ve fried all the patties.
    Left: Four ganmodoki vegetable fritters being deep-fried in hot oil in a black pan. Right: Twelve golden-brown ganmodoki fritters cooling on a wire rack set over a baking tray.

To Serve

  • Grate the ginger (I use the motoshige brand grater here but always use this ceramic grater). Pour soy sauce into individual small plates for dipping and add some grated ginger to taste. Dip the hot Ganmodoki in the sauce and enjoy!
    Two images: on the left, hands are grating ginger on a small brown dish; on the right, soy sauce with grated ginger sits in a bowl—common accompaniments for ganmodoki. Both are set on a wooden surface.

To Store

  • Transfer the leftovers to an airtight container and let cool completely. Keep them the refrigerator for up to 3 days or in the freezer for up to a month. You can thaw frozen Ganmodoki in the refrigerator overnight. If you’re adding it to Oden (Japanese Fish Cake Stew) or Simmered Ganmodoki, you can use it directly from frozen.
    A glass container holds twelve oval-shaped, golden-brown ganmodoki Japanese veggie fritters with visible bits of carrot and seaweed, each separated by strips of parchment paper on a wooden surface.

How to Reuse or Dispose of the Oil

  • The oil used to fry Ganmodoki is usually clean enough to reuse, if you wish. First, let the oil cool completely. Then, use a fine-mesh strainer or coffee filter to strain the oil into a glass container. Label it with the date and store in a cool, dark place. Reuse it within 2-3 weeks. Dispose of it sooner if the oil turns rancid (looks cloudy, starts to foam, or has a foul odor).
    Three-step sequence showing hot liquid poured through a paper filter in a dripper over a glass jar, resulting in clear golden liquid collected in the jar—perfect for preparing dishes like ganmodoki—with the used filter left in the dripper.
  • To dispose of your frying oil, please follow your local guidelines. In my neighborhood, the local recycling center accepts used cooking oil. To use Japanese oil solidifier, add the powder to the hot oil and mix well. Set it aside to solidify as it cools (this may take overnight). Cut it into small pieces and discard in the trash.
    A pot of solidified homemade chicken broth, resembling the texture of ganmodoki, is being cut into sections and lifted out with a spatula, showcasing its gelatinous form.

Nutrition

Calories: 70kcal, Carbohydrates: 3g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 17mg, Sodium: 63mg, Potassium: 53mg, Fiber: 1g, Sugar: 0.5g, Vitamin A: 481IU, Vitamin C: 0.4mg, Calcium: 52mg, Iron: 1mg

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Editor’s Note: This post was originally published on February 14, 2024. It was republished on April 9, 2024.