Thanks to Toshie Sumida for showing us this recipe.

Ingredients:

1 block of tofu

3-4 TBS corn starch

1/2 cup bread crumbs

Vegetables:

1 cup lotus roots, chopped

3/4 cup gobo, chopped

1/2 carrot shredded or julienne

2 shiitake mushrooms, sliced thin

Broth:

3 TBS vegetable broth

1 TBS sugar or Mirin

1 TBS shoyu

Instructions:

1. Press tofu to remove all the water. (We did this by pressing it down with a weight for about an hour.)
2. Saute the vegetables in the broth, stirring, until all the liquid is gone, about 5 minutes.
3. Crumble the pressed tofu in a large bowl.
4. Add the cooked vegetables and mix with crumbled tofu. Add cornstarch and bread crumbs. Add a dash of shoyu to adjust seasoning to taste. Form tofu mixture into patties.
5. Heat about 4 TBS of olive oil in a nonstick pan. Fry patties until golden brown.

You may serve this with your favorite sauce. We made one like this:

Ingredients:

2-3 TBS red miso

1 TBS Mirin or sugar

2 cloves garlic minced

1-2 TBS water to thin the miso

Blend and serve with patties.