The Book Of Tofu

Article Tools

Image Gallery

Print

E-mail

Comments

RSS

2 cakes of tofu (12 ounces each), pressed (see MOTHER NO. 42, page 54)
Oil for deep-frying

Heat the oil to 375° in a wok, skillet, or deep-fryer. Carefully slide in both cakes of tofu. Deep-fry for about 2-1/2 to 3 minutes, or until tofu is floating on surface of oil. Stir occasionally to prevent tofu from sticking to pan. Turn tofu over and deep-fry for 30 seconds more, or until crisp and golden brown. Drain on a wire rack for several minutes, then pat dry with absorbent paper. For best flavor, serve immediately, topped with a few drops of shoyu and garnished with grated gingerroot (or daikon ) and thinly sliced leek or scallion rounds.

HOMEMADE GANMO
(MAKES 8 PATTIES OR 12 BALLS)

Ganmo can be prepared quite easily at home. Experiment with different combinations of ingredients to suit your taste. The various vegetables, nuts, and seeds used should comprise about 15 to 20 percent of the total volume of the ganmo mixture. In tofu shops, ganmo is usually deep-fried, first in low or moderate oil and then in hot oil, and contains grated glutinous yam as a binding agent. Ganmo balls seem to hold together better than large patties and, having a smaller surface area, they absorb less oil during deep-frying. Patties are better for use in Ganmo Burgers.

30 ounces tofu, squeezed (see MOTHER NO. 42, page 55)
2 tablespoons grated carrots
2 tablespoons diced onions, scallions, leeks, or gingerroot
2 tablespoons slivered or diced mushrooms
2 tablespoons green peas (use only with ganmo balls)
2 tablespoons sunflower seeds, peanuts, or chopped nutmeats
2 tablespoons roasted sesame or poppy seeds, whole or ground
2 tablespoons raisins
3/4 teaspoon salt
Oil for deep-frying

Combine the first eight ingredients in a large shallow bowl; mix well. Knead the mixture for about 3 minutes, as if kneading bread. Add the salt and knead for 3 minutes more until "dough" is smooth and holds together.

Fill a wok, skillet, or deep-fryer with 2 to 2-1/2 inches of oil and heat to 300°. Moisten your palms with a little oil or warm water and shape the dough into 8 patties 3 to 3-1/2 inches in diameter or 12 balls about 1-1/2 inches in diameter. Deep-fry patties or balls for 4 to 6 minutes, or until they float high in the oil. Turn patties over and deep-fry for several minutes more until crisp and golden brown; drain ganmo on a wire rack or absorbent paper. Serve sprinkled with a little shoyu as Crisp Deep-fried Tofu.

Refrigerated in an airtight container, ganmo will keep for up to 1 week; frozen, it will last indefinitely.

GANMO CHEESEBURGER
(MAKES 1)

1 toasted hamburger bun or 2 slices of whole-wheat bread
1 tablespoon mayonnaise
2 teaspoons butter
1 teaspoon mustard
1 tablespoon ketchup
1-1/2 teaspoons miso or 1/2 teaspoon shoyu (see MOTHER NO. 39, page 41)
1 ganmo patty—4 to 4-1/2 inches in diameter—lightly broiled
1 large, thin slice of onion
1 large slice of tomato
1 large slice of cheese
1 lettuce leaf

RSS | Comments | E-mail | Print