Vegetarian Beef Balls with Mixed Vegetables

Method

1. 1 Grind the tofu with soaked shiitake mushrooms, then mix in cornstarch and pepper. Drain the mushrooms before grinding.
2. 2 Shape the mixture into 3 cm round balls, then boil for 6 minutes until they float to the surface and hold their shape.
3. 3 Fry the balls for 4 minutes until the outside is golden brown. Boiling them first before frying prevents them from breaking.
4. 4 Sauté the carrots and cauliflower for 3 minutes, then add the peas and stir for another 60 seconds.
5. 5 Add the vegetarian beef meatballs, season with soy sauce mixed with cornstarch, stir for 90 seconds, and sprinkle with chopped green onions.