Trim the tough stems off the shimeji mushrooms and separate into small clusters, so they can mimic oysters. King oyster, enoki or button mushrooms also work.

Crumble about half a block of firm tofu by hand into a large bowl — do not blend smooth. A full block makes the batter too wet.

In the same bowl, tear the dried seaweed into small, uneven pieces. Uneven sizes are fine and add texture once fried.

Add the mushroom clusters, soy sauce paste and a little curry powder, and mix well. Fold through the all-purpose flour, sweet potato starch and corn starch, then add water a little at a time until the batter is scoopable and slightly firm, not runny.

Heat oil in a pan over medium heat. Spoon the batter in and pat flat — small patties are easier to flip. Fry until you hear a steady sizzle and the first side is golden, score into smaller pieces in the pan, then flip quickly and decisively. Cook until both sides are golden and crisp.

Drain briefly and serve hot and crisp. The shimeji clusters resemble oysters, giving a taste like a Taiwanese oyster omelet (蚵仔煎) that is entirely plant-based. For a Korean twist, swap curry powder for gochugaru and top with kimchi.