Drain the water from the tofu package and set tofu aside on a dish or in a strainer for 10 minutes to drain out some of the excess moisture (no need to press, squeeze or wrap it). Put the fu pieces in a plastic baggie and use a pestle or something hard to crush the pieces into a powder. Chop the scallions.
In a large bowl, combine the tofu and fu, then add the rest of the ingredients (except the vegetable oil). Mix well.
Make 4-6 patties (or more, if you want small ones). Heat up the vegetable oil in a frying pan and add the patties, cooking until the underside has browned.
Flip the patties and cover, cooking over medium-low for another 6 to 7 minutes, or until cooked through. (If you were making the teriyaki version, now would be the time to add the sauce, and simmer until glazed.)