• 1 box of tofu


• 1/3 cup of sweet corn


• 4 Chinese dried mushrooms, soaked


• 1 clove of garlic, pressed


• 1/2 cup of flour


• 1/2 cup of corn starch


• 1 tsp of white pepper


• 1 tsp of salt


• 1 small red onion


• 1 tomato, sliced


• Some baby spinaches

1. Smash the tofu and set it aside


2. Have medium heat with 1 tbsp of vegetable oil and then cook the mushroom and garlic for 1.5 minutes


3. Take the dried ingredients mix well together with tofu, flour and corn starch


4. Add white pepper, salt and veggie broth for taste


5. Get 2 tbsp of the whole mixture, roll it in hand to help it stick better and then make a buger TK shape by your palm gently pressing the center


6. Repeat step 5. until all ingredients being used


7. Preheat the wok with 4-5 tbsp of vegetable oil and high heat for deep frying


8. Place the tofu burgers into the preheat wok until they are done or lightly browned


9. Prepare the veggie burger with onions, vegetables and tomato slices

Note: Please soak Chinese dry-preserved mushrooms for 20 minutes or till tender for ready-to-use.
Instead of deep frying, you may bake at around 350 degrees on a very lightly oiled cookie sheet for 15-20 minutes
and turn them once.

tags: vegetarian, vegetarian Recipe, vegan recipe, recipe, chinese food, chinese recipe, food, cooking, tofu