Bursting with sweet corn crunch, touched with the aromatic South Asian flavours, vegetarians won't be the only ones who'll love these delectable tofu and shiitake mushroom morsels! We'll definitely be coming back for seconds.
500g Pureland Tofu, crumbled
1 onion, chopped
2 cloves garlic, minced
7 dried shiitake mushrooms
1 cob of corn (or 3/4 cup frozen corn)
1 stalk spring onions, finely chopped
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp cumin
1 tbsp coriander chopped
1 tsp corn starch
Rehydrate the shiitake mushroom in boiling water. When mushrooms are nice and plump, marinate the crumbled tofu in the mushroom broth with the shiitake mushrooms. Let marinate for 2 hours.
Once marinated, squeeze the excess water out of the mushrooms and chop into small pieces. Fry off the onion, garlic, mushrooms, corn and spring onions for 3-4 minutes. Add the coriander towards the end, turn off heat and put into mixing bowl
Mash or puree the marinated tofu until the mixture sticks together. Add the tofu mixture into the mixing bowl with other ingredients. Mix in with the fried corn and mushrooms and add the remaining sauces and spices. Season to taste.
From the fritter mixture into little patties and fry on both sides until golden brown.
Serve with garden salad, lemon and Kingland soy mayonnaise!