Ganmodoki - deep-fried tofu mixed with thinly sliced vegetables
The ingredients from 13 unique EU countries, such as smooth cream cheese from Denmark and speck from Austria with its condensed flavour, are delicious eaten on their own, and combined with Japanese tofu to create a well-balanced taste. Deep-fry the tofu in richly flavoured Italian extra virgin olive oil Monte Etna (PDO) and serve with a sprinkling of sweet carob powder from Cyprus.
Main Ingredients
- Monte Etna Extra Virgin Olive Oil / (PDO) (Organic) (Italy) To taste
- Gouda Holland (PGI) (Netherlands) 10g
- Thracian Lowland/ White Wine (PGI) (Bulgaria) 10ml
- Organic Olives(Organic) (Greece) 15g
- Dry Tomato/ (Organic) (Greece) 10g
- Capers (Organic) (Italy) 8g
- Artichoke (Organic) (Italy) 10g
- Black olives (Portugal) 15g
- Cream cheese (Denmark) 10g
- Chorizo Salami (Spain) 10g
- Smoked Speck (Austria) 10g
- Dried Porcini (Poland) 10g
- Sliced Beet (Sweden) 10g
- Pistachios (Greece) 10g
- Firm tofu (Japan) 3 pieces
- Sausage 10g
- Salt (Croatia) Approx. 10g
- Italian parsley 1 pack
- Egg 1
- Potato starch 15g
- Carob powder (Cyprus) To taste
Deep-frying oil
- Monte Etna Extra Virgin Olive Oil / (PDO) (Organic) (Italy) To taste
Instructions
Weigh down the tofu and squeeze out the water.
In advance, remove the salt from the capers and soak the dried porcini in white wine.
Cut all ingredients into small pieces.
Mash up the tofu, add the ingredients, and mix together.
Apply olive oil to your hands and form the tofu into a round shape.
Fry it in olive oil until golden brown and fluffy.
Sprinkle with carob powder to finish.
