|Peanut oil||2 Tablespoon|
|Sliced fresh mushrooms||1 1⁄2 Cup (24 tbs)|
|Scallions||4 Large, sliced|
|Grated fresh ginger||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Mung bean sprouts||2 1⁄2 Cup (40 tbs)|
|Firm tofu||1⁄4 Pound, mashed|
|Unbleached white flour||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Firm tofu||1 3⁄4 Pound|
|Tamari/Soy sauce||2 Tablespoon|
|Garlic cloves||1 Clove (5 gm), crushed|
|Grated fresh ginger||1⁄4 Teaspoon|
|Ground turmeric||1 Teaspoon|
|Vegetable broth/Water||1 Cup (16 tbs)|
|Grated fresh ginger||1 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Coarsely chopped mushrooms||1 1⁄2 Cup (24 tbs) (Fresh)|
|Cold water||1⁄3 Cup (5.33 tbs)|
Heat peanut oil in a large skillet. Add mushrooms and scallions and saute for 2 to 3 minutes. Add ginger, garlic and sprouts. Stir-fry for 2 minutes. Remove to a large bowl.
Add 1/4 pound mashed tofu to bowl. Stir flour and baking powder together and sprinkle into bowl. Toss until all ingredients are well coated. Set aside.
Batter: Blend all batter ingredients together until smooth, preferably using a food processor.
Add batter to flour-coated vegetables and mix well.
Spoon mixture onto well-oiled baking sheets, forming 10 patties about 4-inches wide and 1/2-inch thick.
Bake at 350° F. for 20 minutes. Remove from oven, flip with a spatula and bake for 10 more minutes.
Sauce: Combine first 5 ingredients in a saucepan and bring to a boil. Reduce heat to low. Stir cornstarch and cold water together in a small bowl. Add to saucepan and bring to a low boil. Reduce heat and simmer, stirring constantly, until thickened.
Arrange patties on a serving platter and cover with heated sauce.