Tofu and Shiitake Mushroom Fritters

Bursting with juicy corn kernels and infused with aromatic South Asian flavours, these tofu and shiitake mushroom fritters are a delicious treat that everyone will enjoy—not just vegetarians. Lightly crisp on the outside with a savoury, tender centre, they're the kind of dish that has the team at King International going back for seconds every time.

Ingredients

• 500g Pureland Tofu, crumbled

• 1 onion, chopped

• 2 cloves garlic, minced

• 7 dried shiitake mushrooms

• 1 cob of corn (or ¾ cup frozen corn)

• 1 stalk spring onions, finely chopped

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tsp cumin

• 1 tbsp chopped coriander

• 1 tsp corn starch

Method

1. Prepare the Mushrooms & Marinade: Rehydrate the dried shiitake mushrooms in boiling water until softened and plump. Once ready, marinate the crumbled tofu in the mushroom broth along with the mushrooms. Allow to marinate for 2 hours.

2. Cook the Aromatics: After marinating, squeeze excess water from the mushrooms and chop them finely. Sauté the onion, garlic, mushrooms, corn, and spring onions for 3–4 minutes. Add the chopped coriander just before removing from heat. Transfer to a mixing bowl.

3. Prepare the Fritter Mix: Mash or purée the marinated tofu until the mixture binds together. Add the tofu to the mixing bowl with the cooked vegetables. Stir in the soy sauce, sesame oil, cumin, corn starch, and remaining seasonings. Adjust salt and pepper to taste.

4. Form & Fry: Shape the mixture into small patties and pan-fry on both sides until golden brown.

5. Serve: Pair the fritters with a fresh garden salad, lemon wedges, and Kingland Soy Mayonnaise for the perfect finishing touch.