dragon's head tofu

saute:
4 medium fresh shiitake mushrooms, stems removed, caps julienned
with:
2 Tbs toasted sesame oil
2 cloves crushed garlic
1 Tbs mirin or white wine
1/2 tsp sea salt
for 5-7 minutes or until tender and fragrant
remove from heat

stir in:
1 16 oz. package of firm tofu, pressed and crumbled
let cool

fill large pot with
1 Tbs canola oil

mix the following into the tofu mixture:
2 large eggs, lightly beaten
1/2 cup finely grated carrot
1/4 cup cooked peas
2 Tbs thinly sliced green onions

gently form mixture into golf-ball sized spheres
drop into heated oil
cook 4-5 minutes or until brown
place on cooling rack to drain
serve warm or at room temperature