Ganmodoki - Japanese Tofu Fritters

Thank you so much for giving these a try, Firebolt! I'm sorry to hear they were a bit of a workout to shape, although am so glad your husband went back for seconds 🥰

My first guess, if the mixture felt very crumbly, would be that the tofu may have been squeezed a little too dry. In case you give the recipe another try, you could try leaving just a touch more moisture in the tofu, or adding an extra teaspoon or two of water if the mixture isn't holding together easily. Perhaps worth noting too, we used firm tofu which has some moisture in it compared to extra firm varieties of tofu. If that's the kind you purchased, no pressing through the cheesecloth needed. If it's still crumbly, adding a bit more flax egg (flax mixed with water and let sit to thicken for a few minuets) could also help with binding. And as you came to notice, pressing the mixture together firmly is important for this one, but it shouldn't leave your fingers cramping. I hope this helps for now!❣️

Thank you, I'll try again sometime with this in mind. :)

Heyy Marijana, thanks for your interest in this one 🫶 you can likely swap the mushrooms with finely chopped zucchini (squeezed to remove moisture), eggplant, or even extra grated carrot! 😊 let us know if you try any swaps✨