If you enjoy vegetable fritters or dumplings, this is for you. On a plus, it’s REALLY quick and easy. Low of anything, except for proteins meaning it’s the perfect dish for any diet.
Tofu is always a weird ingredient. You have it, you know you kind of like it on some preparations, and you have it in the drawer or fridge because it’s healthy. Nevertheless, it tastes all the same, let’s not lie: cardboard. With these fritters, believe me, you’ll change your mind. Just be careful of pressing them very well and I am tellling you you’ll prepare them every week (or day of the week). AND YES. fritters are always amazing!
A minimalistic post for a minimalistic recipe.
“Just be careful of water”Haruki Murakami
Ganmodoki: Chinese Tofu Fritters
- Non-Stick Pan
- 225 gr Tofu I used Smoked Tofu, but would be best with semi-firm Tofu
- 1/2 Onion
- 1/2 Carrot
- 1/2 Seaweed Sheet Optional
- 70 gr Corn or Potato Starch
- to taste Salt
- as required Olive Oil
- to serve Soy Sauce and Grated Fresh Ginger
- Mash the Tofu into tiny pieces, finely slice the carrots and onion and mix it all together. Mix everything in a bowl. Add the seaweed cut into small pieces, after letting it hydrate for 5 minutes in a bowl with water.
- Add the starch, season and mix everything well. In the meantime, warm up some olive oil in a non-stick pan. Make a ball with the dough and latten it before placing it in the warm pan. Make the fritters until the dough is finished. Press them VERY WELL otherwise they would break.
- Cook for 5-10 minutes each side, until they look crunchy. Serve with soy sauce and freshly grated ginger.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!