Dragons Head Tofu

• 4 medium fresh shiitake mushrooms, stems removed, caps julienned
• 2 Tbs. toasted sesame oil
• 2 cloves garlic, crushed
• 1 Tbs. mirin or white wine
• 1/2 tsp. sea salt
• 1 16-oz. pkg. firm tofu, pressed and crumbled
• Vegetable oil, for frying
• 2 large eggs, lightly beaten
• 1/2 cup finely grated carrots
• 1/4 cup cooked peas
• 2 Tbs. thinly sliced green onions

1. Saute mushrooms with sesame oil, garlic, mirin, and salt 5 to 7 minutes, or until tender and fragrant.
2. Remove from heat, and stir in tofu.
3. Let cool.
4. Fill large pot with 1 inch vegetable oil and heat to 350F.
5. Mix eggs carrots, peas, and green onions into tofu mixture.
6. Gently form golf-ball-size spheres, and drop into heated oil.
7. Cook 4 to 5 minutes, or until brown, then place on cooling rack to drain.
8. Serve warm or at room temperature.

fresh shiitake mushrooms, sesame oil, garlic, white wine, salt, firm tofu, vegetable oil, eggs, carrots, peas, green onions

Taken from www.vegetariantimes.com/recipe/dragon-s-head-tofu/ (may not work)