Wrap the tofu in a cloth and squeeze out as much water as possible to prevent it from breaking later.

Finely chop all the vegetables. You can substitute enoki mushrooms with other mushrooms or add additional vegetables.

Mix the tofu with the chopped vegetables, 1 egg, 4 tbsp cornstarch, 1/3 tbsp salt, and a pinch of pepper. Mix well.

Shape the mixture into round patties with your hands and coat the surface with cornstarch to prevent breaking.

Heat a frying pan with oil and cook the patties on low heat. Flip only 1-2 times to avoid breaking.