Instructions: Combine the kuzu and cold liquid; set aside until the kuzu is thoroughly dissolved.

Heat the oil in a medium-sized skillet over moderate heat. Briefly saute the onion, garlic, bell pepper, carrot, black pepper, and herbs - until the vegetables are just tender; remove from the heat.

In a medium-sized bowl, mash together the tofu and miso until they are thoroughly mashed and mixed. Add the saute, crumbs, walnuts, and dissolved kuzu and mix thoroughly. Add salt to taste.

Shape the mixture into 6 patties. Arrange them on an oiled baking sheet. Brush lightly with oil and broil until tops are well browned - about 10 minutes. Carefully turn the patties over. Broil until they are firm and browned - about 10 minutes loger.

Serve immediately in the buns.

This recipe yields 6 tofu burgers.

Notes: Add other minced fresh herbs, such as oregano, thyme, tarragon, or dill, to the burger mixture, or saute crushed dried herbs (about half the amount of the fresh ones) along with the vegetables.

Substitute 1 beaten egg for the dissolved kuzu.

The burgers may be baked rather than broiled. Arrange them on an oiled baking sheet and bake in a preheated 400 degree oven for 20 to 30 minutes - until browned and firm.

Comments: These light burgers are seasoned with herbs and finely chopped vegetables; walnuts and bread crumbs add a subtle crunch. Powdered kuzu, a tasteless, healthful substance prepared by grinding the roots of the kuzu (or kudzu) plant, helps hold the burgers together. You can substitute egg for the dissolved kuzu if you prefer. Like tempeh burgers, tofu burgers are relished by vegetarians and meat-eaters alike. Serve them with crisp lettuce leaves or sprouts, fresh tomato slices, and your other favorite fixings.

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