Ganmo Modoki

Name: Ganmo Modoki
Ingredients: 30 ounces waterpacked tofu; 2 tablespoons grated carrots; 2 tablespoons onions or 2 tablespoons scallions or 2 tablespoons leeks or 2 tablespoons gingerroot, diced; 2 tablespoons diced mushrooms; 2 tablespoons green peas, see note; 2 tablespoons sunflower seeds or 2 tablespoons peanuts or 2 tablespoons chopped nuts; 2 tablespoons roasted sesame seeds or 2 tablespoons poppy seeds, see note; 2 tablespoons raisins; 34 teaspoon salt; oil

10 ingredients

23 steps

Ingredients

30 ounces waterpacked tofu
2 tablespoons grated carrots
2 tablespoons onions or 2 tablespoons scallions or 2 tablespoons leeks or 2 tablespoons gingerroot, diced
2 tablespoons diced mushrooms
2 tablespoons green peas, see note
2 tablespoons sunflower seeds or 2 tablespoons peanuts or 2 tablespoons chopped nuts
2 tablespoons roasted sesame seeds or 2 tablespoons poppy seeds, see note
2 tablespoons raisins
34 teaspoon salt
oil

Directions

1

Use the peas with Ganmo balls.
2

Sesame and poppy seed may be ground or whole.
3

You squeeze this tofu as well as pressing.
4

First press the tofu.
5

Then place at center of large dry dishtowel and gather to form sack.
6

Twist closed and squeeze tofu firmly.
7

Knead it 2 to 3 minutes to expel as much water as possible.
8

Squeeze lightly enough so that no tofu penetrates the sacke.
9

Empty into bowl.
10

This results in a mashed tofu that is slighly cohesive and resembles cottage cheese.
11

Combine first 8 ingredients in shallow bowl.
12

Mix well.
13

Knead for 3 minutes.
14

Add salt and knead for 3 more minutes.
15

Dough should be smooth and hold together.
16

Fill wok with 2 to 2 1/2 inches oil and heat to 300F Moisten palms owth oil and shape dough into 8 patties about 3 X 3 1/2 or 12 balls 1 1/2 inch.
17

Deep fry for 4 to 6 minutes or until they float high in oil.
18

Turn over and deep fry patties a bit more until they are crisp and golden brown.
19

Drain on rack or paper towels.
20

Sprinkle with shoyu if desired.
21

Refrigerate in airtight container.
22

Will keep 1 week.
23

Frozen keeps indefinitely.