Prepare flaxseed 'egg' by combining ground flaxseed with boiling water and stirring until thick.

Boil sweet potatoes until soft, about 20 minutes. Peel and mash.

Stir in the flaxseed 'egg' and 2 teaspoons of oil into the mashed sweet potatoes.

Drain firm tofu and soak shiitake and black fungus in hot broth for 20 minutes.

Soak aburage (fried tofu) in hot water for 5 minutes.

Dice tofu, shiitake mushrooms, black fungus, and aburage finely.

Stir-fry the diced ingredients on high heat until slightly crisp, about 6 minutes.

Remove from pan and coat with rice flour, measuring the amount used.

In a microwave-safe bowl, combine the measured rice flour with water, white vinegar, and soy sauce.

Microwave the rice flour mixture in batches for 5-10 minutes, checking every 90 seconds, until almost solid and slightly sticky.

Stir-fry minced garlic and chopped onion until translucent.

Add the tofu-fungus mixture, cumin, oregano, and pepper to the garlic and onion.

Add oil and water as needed to keep the mixture moist, and stir-fry for 2-3 minutes.

Add chopped tomato, raisins, chunky peanut butter, paprika, and parsley to the mixture.

Mix well, cover, and cook for 2 minutes. Reduce heat and stir to combine.

Remove from heat and let cool slightly.

Incorporate the cooked fungus mixture evenly into the mashed sweet potatoes, along with baking soda.

Form 18-28 balls from the mashed sweet potato mixture.

Fill a saucepan with a shallow layer of oil and heat.

Lightly fry each ball until the outside is golden, turning once.

Drain on paper towels.