Drain water off the Northern Style tofu and place in a large mixing bowl. Mash with potato masher until smooth. Add parmesan cheese, green onion and Italian seasoning. Stir well to combine.

Add salt, pepper and corn starch to tofu mixture and stir lightly to blend. Put enough oil in a wide fry pan to cover the bottom. Heat oil to med-high. Using an ice cream scoop, portion out the tofu and using your hand, roll into compact balls.

Pat the top of the balls down to form a Pattie that is ¼ inch thick. Gently place patties in the hot oil. Leave undisturbed for 1 minute, or until you can see a golden color forming at the edges. Carefully flip each Pattie and continue to cook for 1 more minute.

Remove from pan and let drain on a paper towel. Serve warm.

Optional:

For an entrée, add 1 can of drained crabmeat or tuna to the mix.