Lunch · 40 min · japanese

Ganmodoki

This is the kind of Japanese lunch you’ll make on repeat — firm tofu and dried hijiki, 40 minutes, big payoff. It is weeknight cooking that still hits your targets — 15 grams of protein per serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 21 oz Firm tofu
• 1 tbsp Dried hijiki
• 0.5 Carrot
• 0.25 cup Edamame
• 8 Ginkgo nuts
• 2 cups Dashi
• 2 tbsp Soy sauce
• 1 tbsp Mirin
• 1 tsp Sugar
• 3 tbsp Potato starch

Steps

1. Press the tofu very dry, then mash until smooth. Fold in the soaked hijiki, diced carrot, edamame, ginkgo, and potato starch.
2. Form into 8 patties, wetting your hands. They should hold together firmly — wet filling falls apart in the fryer.
3. Fry at 340 degrees 4 minutes per side until deep golden. Drain well.
4. Simmer the dashi, soy, mirin, and sugar 5 minutes; add the ganmodoki and simmer 10 minutes until they drink in the broth.
5. Serve warm with a little of the simmering liquid. Mock goose, real comfort — Buddhist temple food at its finest.

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