📝 About This Recipe
These pan-fried tofu cakes are a masterclass in texture, featuring a shatteringly crisp exterior that yields to a tender, savory center packed with aromatic vegetables. Inspired by East Asian 'Ganmodoki', these patties are elevated with a hit of toasted sesame and fresh ginger, making them a protein-rich delight for vegetarians and meat-eaters alike. Perfectly balanced and deceptively light, they offer a sophisticated crunch that makes them an irresistible appetizer or a satisfying main course.
🥗 Ingredients
Tofu Base
- 16 ounces Extra-firm tofu (pressed for 20 minutes and crumbled)
- 1 Egg (large, lightly beaten)
- 1/2 cups Panko breadcrumbs (plus extra for dredging)
Aromatics & Texture
- 1/2 cups Shiitake mushrooms (very finely minced)
- 3 pieces Scallions (white and green parts, thinly sliced)
- 1/4 cups Carrot (peeled and finely grated)
- 1 tablespoon Fresh ginger (grated into a paste)
- 2 cloves Garlic (minced)
- 1 teaspoon Toasted sesame oil
- 1 tablespoon Soy sauce (low sodium preferred)
For Frying
- 3-4 tablespoons Neutral oil (grapeseed or vegetable oil)
- 2 tablespoons Cornstarch (mixed into the dredging panko for extra crunch)
Dipping Sauce
- 3 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey or Maple syrup
- 1 teaspoon Chili crisp or Sriracha (optional for heat)
👨🍳 Instructions
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1
Wrap the extra-firm tofu in a clean kitchen towel or paper towels and place a heavy skillet or plate on top. Let it drain for at least 20 minutes to remove excess moisture; this is crucial for the cakes to hold their shape.
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2
In a large mixing bowl, crumble the pressed tofu by hand until it resembles coarse grains or small curds.
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3
Add the minced shiitake mushrooms, grated carrots, sliced scallions, garlic, and ginger to the tofu. Mix thoroughly to distribute the aromatics.
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4
Stir in the beaten egg, 1/2 cup of panko breadcrumbs, sesame oil, and 1 tablespoon of soy sauce. Use a spatula or your hands to combine until the mixture is tacky and holds together when squeezed.
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5
Divide the mixture into 8 equal portions. Roll each into a ball and then gently flatten into a patty about 3/4-inch thick.
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6
On a shallow plate, mix another 1/2 cup of panko with the cornstarch. Gently press each patty into the mixture to coat both sides lightly.
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7
Place the prepared patties on a parchment-lined tray and chill in the refrigerator for 10-15 minutes. This helps the binder set so they don't fall apart during frying.
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8
While the cakes chill, whisk together the soy sauce, rice vinegar, honey, and chili crisp in a small bowl to create the dipping sauce.
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9
Heat the neutral oil in a large non-stick or cast-iron skillet over medium heat. You want enough oil to generously coat the bottom of the pan.
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10
Once the oil is shimmering (but not smoking), carefully place 4 patties in the pan. Do not overcrowd, as this will lower the oil temperature and lead to soggy cakes.
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11
Fry for 4-5 minutes on the first side without moving them, until they are deeply golden brown and a crust has formed.
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12
Carefully flip the cakes using a thin spatula and fry for another 4 minutes on the second side.
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13
Transfer the cooked cakes to a wire rack set over a baking sheet to drain. This keeps the bottom from getting soggy. Repeat with the remaining patties.
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14
Serve immediately while hot and crispy with the dipping sauce on the side.
💡 Chef's Tips
Always use extra-firm tofu; silken or soft tofu contains too much water and will result in a mushy mess. If the mixture feels too wet to form patties, add another tablespoon of panko breadcrumbs at a time until it reaches a workable consistency. Don't skip the chilling step! It allows the starches to hydrate and ensures the cakes stay intact when you flip them. Use a high-smoke point oil like grapeseed or avocado oil to ensure you can get a high enough heat for a perfect crust without the oil burning. For a gluten-free version, swap the panko for gluten-free breadcrumbs or almond meal, and use tamari instead of soy sauce.
🍽️ Serving Suggestions
Serve alongside a crisp cucumber and smashed radish salad dressed in rice vinegar. Pair with a chilled glass of dry Riesling or a Japanese lager to cut through the richness of the fried crust. Place atop a bed of steamed jasmine rice or quinoa for a complete, protein-packed meal. Top with a dollop of spicy mayo (kewpie mayo + sriracha) for an extra layer of creamy decadence. Serve as 'sliders' inside small steamed bao buns with pickled red onions.