1 container of extra firm tofu
1 cup panko
2 eggs (beaten)
1 can mushroom pieces (drained well)
1/4 cup cilantro (chopped)
2 tsp soy sauce (or soy paste)
1 tsp Chili Ginger
1 tsp Deep Roasted Garlic
1 tsp Toasted Sesame
1 tsp Sriracha Teriyaki
1/2 cup corn meal
1 Tbsp oil


  • Take tofu out of carton, put it in strainer over a bowl to catch excess water.
  • Cover w/ plastic wrap, put a heavy weighted object on top.
  • Refrigerate overnight & let more moisture drain down into bowl,
  • Next day, remove tofu from strainer and crumble into small pieces like ground meat in a bowl.
  • Add all ingredients in the bowl and mix very well.
  • Form 4 patties tightly patted down, coat them with corn meal (for added crunch).
  • Heat oil in pan over medium high heat, cook patty cakes for 4 minutes each side ’til golden.
  • Remove patty cakes onto paper towels to absorb grease.
  • Plate patty cakes onto a bed of frisee or arugula greens.

Serve with a dipping sauce by mixing 1/2 cup of mayo + 1 tsp Sriracha Teriyaki

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Pineapple Flank Steak Surprise

1 lb beef flank steak (sliced thinly, diagonally against grain)
1 Tbsp vegetable oil
1 Tbsp sesame oil
2 Tbsp soy sauce
2 Tbsp sweet rice wine
1 cup of chopped pineapple (fresh or can)
1/4 cup pineapple juice (more if desired)
1 Tbsp Sriracha Teriyaki
2 Tbsp Honey Curry
1 Tbsp Sticky Sriracha Wings
2 Tbsp Toasted Sesame
2 Tbsp green onion (sliced)
Few sprigs of fresh cilantro


  • Season the sliced flank steak strips with dry spices.
  • Heat large skillet or wok with oil at medium high, then add steak and stir fry ’til desire doneness (approx 3-6 minutes)
  • Add soy sauce, rice wine, & pineapple juice, stir & heat for 2 minutes.
  • Lastly, stir in pineapple pieces and green onions, stir & heat for 1 minute.
  • Serve on large plate, family style, garnish with cilantro sprigs.

Great with rice, noodle or salad.

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Brussel Sprouts & Cauliflower Roast

1 dozen brussel sprouts (halved)
12 pieces cauliflower florets (halved)
Olive Oil Spray
1 Tbsp Sriracha Teriyaki
2 tsp Hot Fried Chicken
1 tsp Toasted Sesame
1/2 lemon

Dip: 1/4 cup olive oil mayo seasoned w/ 1 tsp Lemon Citrus



  • Make dip first by mixing well the mayo & Lemon Citrus, refrigerate to serve cold later.
  • In a bowl, combine brussel sprouts & cauliflowers and spray olive oil lightly to coat all pieces.
  • Line a baking pan with foil and lay the veggies onto it in one even layer.
  • Combine seasonings in a small bowl (or our blend bottle) & sprinkle it onto the veggies.
  • Preheat oven at 400 degree.
  • When hot, place pan on top rack & roast the veggies for 15-20 minutes ’til golden brown. (longer if desired but don’t burn it)
  • Remove from oven, squeeze lemon juice all over, then serve in a bowl.

Delicious with pan fried thickly sliced bacons drizzle w/ spicy olive oil (made w/ 1 tsp The Works + 1/4 cup olive oil).