For the fritters you need:
200 g firm tofu, well sqeezed between kitchen towels
1 big geen spring onion, chopped finely
2 Shiitake, chopped finely
1 egg, lightly beaten
1 small knob ginger, grated
1 tablespoon soy sauce
1 tablespoon corn starch
Crumble tofu with a fork into very fine crumbles, stir in all the other ingredients and kneat well by hand. The batter is a little bit soft. Heat oil in a wok and form small patties. Fry 4 patties just until golden while turning them once. This will be done in a blink. Fry the next batch.
Serve with soy sauce and chopped spring onions or with soup.
For the soup I cooked different vegetables as carrots, broccoli, radish leaves, summer squash, daikon, spring onion and shiitake in a dashi stock (made from scratch with roasted dried sardines, ginger, garlic, soy sauce, mirin, water, sea weed and bonito flakes - filtered for a clear broth). Just slice vegetable in bitesize pieces and add according their textures - add soft leaves at the end of cooking time. I cooked everthing a little longer because I cannot chew firm food very well.
|Tofu fritters draining on a paper towel to get rid of oil|