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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Hearty Hot & Sour Egg Drop Soup

1 can of chicken broth
1 cup of water
1 handful of tofu cubes
1 handful of peas & carrots
1 Tbsp of sliced green onions
1.5 Tbsp corn starch
1.5 Tbsp water
1 egg beaten
1 Tbsp General Tso’s Hot & Sour
1 Tbsp Kung Pao Garlic


  • Heat broth & water on high heat, then turn down to medium high.
  • Mix well the corn starch & water, immediately stir the broth in a circular motion & drizzle mixture into broth.
  • As broth thickens in a couple of minutes, keep stirring & drizzle the beaten egg into broth.
  • The egg will turn into silky ribbons suspended in the broth.
  • Time to toss in tofu, peas & carrots.
  • Lastly toss in green onions, Hot & Sour + Kung Pao Garlic… use more spices to intensify flavor.

Serves 2 ppl.

Great combo with an egg salad or fried egg sandwich.