Vegan Camote Puffs - cooking recipe

Ingredients

2 lbs orange-fleshed sweet potatoes (yams)
2 tablespoons ground flax seed
8 ounces firm tofu
1 ounce dried shiitake mushroom
1 ounce dried black fungus
1 ounce aburage
3 -8 tablespoons rice flour
2 teaspoons soy sauce
1/2 teaspoon white vinegar
3 garlic cloves
1/2 onion
1/3 teaspoon cumin
1/3 teaspoon oregano
1/3 teaspoon black pepper
3 tablespoons chopped tomatoes
2 tablespoons raisins
2 teaspoons chunky peanut butter
1/4 teaspoon paprika
1 tablespoon chopped parsley
1 tablespoon baking soda
oil (for frying)

Preparation

First, make your \"egg\": Add 3/8 cup boiling water to the ground flax seed, stir well, until it's a gooey, eggy consistency.
Boil sweet potatoes for 20 minutes, until soft, remove skins, and mash, stirring in \"eggs\" and 2 tsp oil.
Drain firm tofu and soak shiitake and black fungus in hot broth for 20 minutes, while seeping fried tofu in hot water for 5 minutes. Dice all ingredients finely, and fry on high heat until slightly crisp, about 6 minutes.
Remove from the pan, and add enough rice flour to coat. Measure the amount out, and add to a microwave safe bowl with a bit more than half that quantity of water, a dash of white vinegar, and soy sauce, and microwave on high heat for 5-10 minutes in batches, checking every 90 seconds, until almost solid and slightly sticky.
Stirfry garlic, minced, and chopped onion until translucent, then add in tofu-fungus mixture, and ground cumin, oregano, and pepper, adding oil and water as needed to keep mixture slightly moist, for 2-3 minutes.
Add chopped tomato, raisins, chunky peanut butter, paprika, and parsley, mix well, and cover 2 minutes. Reduce heat, and stir to combine. Remove from heat and let cool slightly.
Incorporate the fungus evenly into the mashed yams with the baking soda. Form 18-28 balls from the mashed yam mixture.
Fill a saucepan with a shallow layer of oil, and heat. Lightly fry each ball until the outside is golden, turning once, and drain on paper towels.