Prep Time: 10 minutes / Cook Time 10 minutes
1 1/2 cups mashed firm tofu
3 dried shiitake mushrooms - soak and chop
3 stems green onion - chop
1 teaspoon garlic powder
1/2 tbsp soy sauce
1 teaspoon miso paste
1 teaspoon sesame oil
1 tbsp cornstarch
1 tbsp olive oil or vegetable oil
Black pepper and salt
In a bowl, mix all the ingredients together. In a frying pan, heat a tbsp of olive oil over medium heat. Pour and spread the tofu pancake batter mix into the pan. Cook both sides until golden.
Use a big flat spatula to flip the pancake so it won't break. Serve warm.