Steps

1. Wrap 1/2 block (150g) Firm Tofu in paper towels, place in a heatproof container, and microwave at 600W for 3 minutes to drain. Remove paper towels after microwaving.
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2. Grate about 1/3 of the root part of 1/2 large (200g) Cooked Bamboo Shoot and add it to the bowl with the drained tofu.
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3. Finely chop the remaining bamboo shoot tips into approximately 3mm cubes.
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4. Add 2 tbsp Breadcrumbs, 1 tbsp Potato Starch, 1 tsp Dashi Stock Powder, 1 tsp Soy Sauce, 1 tsp Sugar, and 1 tsp Grated Garlic to the bowl. Mix everything well until it forms a dough.
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5. Knead the mixture until it's firm enough to hold its shape when squeezed by hand. If it's too sticky, add more breadcrumbs. (Key Tip!) Adjusting with breadcrumbs according to the tofu's moisture content will prevent stickiness and make it easier to shape.
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6. Once the mixture is cohesive, add the chopped bamboo shoots and mix evenly.
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7. Pour vegetable oil into a frying pan to a depth of 2-3cm. Heat over medium heat until it bubbles immediately when a chopstick is inserted (approximately 170℃).
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8. Shape the mixed ingredients into bite-sized oval forms and place them into the hot oil.
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9. Fry over medium to medium-high heat for 3-4 minutes, turning occasionally, until golden brown on all sides. (Key Tip!) Since they won't become tough easily, adjust the heat to prevent burning.
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10. Once golden brown, remove the patties from the oil and place them on a baking sheet-lined tray to drain excess oil.
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11. After draining, arrange on a plate and serve. Enjoy!
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