30 minutes later, we had what looked like a glorified tofu scramble. We modified the recipe a bit (this was the day before grocery day, remember). And you know what? It may have been the best thing we cooked all week. Go figure. By the way, props to you if you can form this into patties. I think it would taste even better that way. But, after one crumbly attempt at a patty, and some very rumbly tummies, we tossed the whole bowl into the pan and cooked it like a big hash brown.
Makes 4 servings (or so). Recipe from here, with modifications. :) For sauce: 1 cup water 2 teablespoons soy sauce 2 teaspoons corn starch 1 teaspoon minced garlic 1 teaspoon grated ginger 1/2 teaspoon seasame oil 3 shiitake mushrooms, diced Directions Boil sweet potato cubes until fork tender. Drain well and mash, set aside. Press and drain tofu. The more moisture you can get out of it the better. Mash in tofu with the sweet potatoes. Heat a small non-stick skillet and add the sesame oil, zucchini, green onion, garlic, and ginger. Cook until the zucchini softens, about 4 minutes. Remove from heat and add to tofu-sweet potato mixture. Add mushrooms, sriracha, salt, and corn starch and mix thoroughly. Attempt to form the mixture into patties. If you can, pan cook in a lightly oiled pan for 3-4 minutes per side, or until browned. If not, dump the entire mixture into a large pan and let sit (no stirring!) for about 5 minutes or until bottom is brown and crisp. Toss mixture with spatula and again let sit until bottom is brown. Repeat until mixture is evenly browned. To make sauce, mix all ingredients in a small saucepan. Cook over medium-high heat until mixture boils, becomes translucent, and thickens. Drizzle over patties (or scramble mixture), garnish with grated carrot and sliced green onion.
