1. Place silken tofu and KARANA™ GROUND jackfruit meat in pastry mixer with a paddle beater. Beat at medium speed for 3 minutes. Season with mushrooms broth granules and beat again for 2 minutes. 2. Remove the beaten KARANA™ GROUND jackfruit meat and shape a portion of 3 oz. into a meatball. Repeat until all the KARANA™ GROUND jackfruit meat is used up. 3. Heat oil, deep fry each ball to a golden brown. Drain on paper towels. 4. Bring water to boil. Add mushroom broth granules and meatballs. Cook for 3 minutes. Add Taiwanese cabbage and cook for another minute. Dish up and serve.