Recipe courtesy of:
Fatfree Vegan Kitchen

Shiitake, Sweet Potato and Zucchini Foo Yung

Foo Yung Patties:

1 medium sweet potato, cut into cubes (about 2 cups total)
1 package regular (not silken) extra-firm tofu (about 14 ounces)
1 large zucchini, shredded
2/3 cup green onions, sliced
2 cloves garlic, minced
2 tsp. ginger, grated
1 tsp. dark sesame oil
1 tbsp. fermented black bean paste
1 tsp. ginger paste
5 shiitake mushrooms, chopped (can use rehydrated dried mushrooms)
1 tsp. sriracha sauce or other chili sauce
1 tsp. salt
1 1/2 tbsp. corn starch
baby spinach leaves and sliced green onions for garnish

Sauce:

1 cup water
2 tbsp. soy sauce
2 tsp. corn starch
1 tsp. minced garlic
1 tsp. grated ginger
1/4 tsp. sesame oil
1/2 tsp. vegetable bouillon
3 shiitake mushrooms, diced or sliced

Foo Yung Patties:  Cover the sweet potato cubes with water and cook until tender. Drain the water and mash the sweet potatoes well. Set aside.

Press as much water as you can out of the tofu (if you have time, place it between towels put a weight on top of it for about a half hour). Use a potato masher to mash it thoroughly, so that no large chunks remain. Mix it with the sweet potatoes.

Heat a small non-stick skillet and add the sesame oil, zucchini, onions, garlic, and ginger. Cook until the zucchini softens, about 4 minutes. Remove from heat and add to the tofu-sweet potato mixture.

Add the remaining ingredients (except the garnish) and mix thoroughly.

To cook the patties, you can either pan-cook them (recommended) or bake them. The pan-cooked ones come out much more tender, but they have to be cooked in smaller batches.

To pan-cook, lightly spray a large, non-stick skillet and heat it over a medium-high burner. Form the tofu mixture into patties about 3 inches in diameter and 3/4 inch thick. Cook until well-browned and then turn, carefully, to cook until browned on the other side. Keep the cooked patties warm as you continue to cook the others.

To bake, preheat the oven to 400. Place the patties (see above) on an oiled baking sheet. Cook for 15 minutes, then turn and cook for 15 more minutes.

Sauce:  Mix all ingredients in a small saucepan. Cook over medium-high heat until mixture boils, becomes translucent, and thickens. Serve immediately.

Serve the Foo Yung Patties on a bed of baby spinach, topped with sauce and garnished with green onions. Enjoy!

Serves 4

Copyright 2006 Susan Voisin and Fatfree Vegan Kitchen
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to http://blog.fatfreevegan.com/2006/09/shiitake-sweet-potato-and-zucchini-foo.html.