Ganmodoki, Tofu Fritter
Ganmodoki – Japanese Fried Tofu Fritters
Light, crispy, and packed with veggies – this plant-based classic is a must-try!
Tofu is one of those ingredients that’s always in our fridge, ready to become something delicious. Today, we're making Ganmodoki (がんもどき), a traditional Japanese fried tofu fritter that’s crispy on the outside and fluffy on the inside. These savory bites are loaded with protein and flavor, and they make a great appetizer, bento item, or side dish.
“Ganmodoki” literally means “mock goose” — a name that hints at its history as a meat substitute in Buddhist vegetarian cuisine. But over time, this comforting dish has become a beloved staple in home kitchens across Japan, often simmered in broth or served with soy sauce and grated ginger.
Why You’ll Love This Ganmodoki Recipe
Simple & wholesome ingredients
Crispy outside, tender inside
Great for meal prep, bentos, or snacks
Naturally vegetarian (can be vegan by skipping egg)
RECIPE
Servings: 15-18 pcs
Time: 30 min (+1-2 hours for removing tofu moisture)
Ingredients:
1 pack medium firm tofu
2–3 tbsp edamame beans
2–3 tbsp corn kernels (canned)
2 tbsp dried hijiki seaweed
1 egg
1 tsp potato starch
1 tsp soy sauce
1 tsp mirin
½ tsp salt
Cooking oil (for deep frying)
Optional for serving:
Grated ginger
Extra soy sauce for dipping
My Kitchen Tools
Instructions:
Prepare the Tofu
Wrap the tofu in a clean paper towel or kitchen towel.
Place a light weight on top (like a plate) and let it sit for 1–2 hours to press out excess water.
Prep the Add-ins
If using frozen edamame, defrost and remove the outer pods.
Soak dried hijiki in a small bowl of water for about 5 minutes to rehydrate, then drain well.
Drain the canned corn.
Mix the Batter
In a large bowl, crumble the drained tofu with your hands or a fork.
Add in the hijiki, corn, edamame, egg, potato starch, soy sauce, mirin, and salt.
Mix everything together until well combined.
Fry the Ganmodoki
Heat cooking oil in a pan to 170–180°C (340–360°F).
Scoop heaping tablespoons of the tofu mixture and gently drop them into the hot oil.
Fry for about 2–3 minutes or until golden brown and crispy.
Drain on paper towels.
Serve and Enjoy
Serve hot with a side of soy sauce and grated ginger if desired.
These are also delicious at room temperature, making them perfect for lunchboxes!
Cooking Tips
Drain tofu well: Too much moisture will make the mixture hard to shape and fry.
Customize: Try adding chopped carrots, mushrooms, or sesame seeds.
Make-ahead: These keep well in the fridge and reheat nicely in a toaster oven or air fryer.
What to Serve with Ganmodoki
A bowl of steamed rice and miso soup
A side of pickled vegetables
Or simmer them in dashi broth for a comforting dish called Oden-style Ganmodoki
