Ingredients:

• 1 pack (16 oz) Firm Tofu

• ¾ cup plain breadcrumbs

• ¼ cup Quick Oats

• 2 tablespoons green onions, chopped

• ¼ cup red fried onions (optional)

• 1/4 cup soy sauce

• ½ teaspoon white pepper

• 3 cups Napa, chopped

• 1 cup broken straw mushrooms (15 ounce can) 

• 1 cup Bamboo shoots, shredded

• 2 cup chicken broth

• 2 tablespoons Sesame oil or Canola oil

• 1 teaspoon corn starch – mix with 1 teaspoon water

Options

1. For vegan, use vegetable broth instead of chicken broth

2. Use different types of mushrooms if desired

Instructions:

1. Tofu press for

   • place the tofu in a bowl (to catch the water)

   • place 2 sheets paper towels on the top of tofu

   • place a heavy bowl on the top of the paper to press the water out of the tofu

   • let the tofu sit for 20 minutes

   • drain the water from the bowl and pat tofu dry

2. Tofu meatball:

   . Break tofu into small pieces with hands

   . Thoroughly mix the broken tofu, breadcrumbs, red onions, oatmeal, green onions, soy sauce, and white pepper in a large bowl.

   . Take ½ cup of tofu mixture and roll into a ball (use ¼ cup you want smaller meatballs)              

3. Pan fry the tofu balls in a non-stick pan with 2 tablespoons of oil for about 3 minutes on both sides or until the tofu balls are firmed. 

4. Take out the tofu balls and place them on a plate.

5. Stir fry Napa, straw mushrooms and bamboo shoots in the same frying pan without added oil

6. Add 2 cups of chicken broth and simmer until the broth boils

7. Add the corn starch mixture 

8. Add the tofu meatballs back to the frying pan with the vegetables on low heat for 15 minutes or until the insides of the meatballs are hot

9. Serve with rice or vermicelli