Step 1

Make the dressing: In a small bowl, whisk together the soy sauce, gochugaru, garlic, scallions, red onion, shishito or jalapeño pepper (if using), Fresno pepper (if using), brown rice syrup or maple syrup, rice vinegar, mirin, black pepper and turmeric until combined; you should get about 3/4 cup. Transfer to a lidded jar and refrigerate until needed. Shake well before serving.

Step 2

Make the dooboo jeon: In a large bowl, mix together the tofu, mushrooms, scallions, carrot, 1 tablespoon of the egg replacer, the potato starch, salt and pepper, breaking up the tofu and stirring until the mixture is pretty mushy and sticky (if your tofu batter is a little dry, add additional egg replacer, 1 teaspoon at a time, until you get the desired consistency). Divide the mixture into 8 portions and shape them into round cakes about 2 inches wide and 1 inch tall.

Step 3

In a large nonstick skillet over medium-high heat, heat the oil until shimmering. Place the remaining 1/3 cup of egg replacer in a small bowl. Dip the patties in the egg replacer to coat in an even, thin layer, then transfer to the skillet. Cook until evenly browned on each side, 2 to 3 minutes per side.

Step 4

Transfer to a serving platter and serve warm, spooning the dressing on top.