Vegan Curry ‘Fish’ Balls | Saveur

Ingredients

• 2 oz. dried shiitake mushrooms (about 1½ cups)
• 1 Tbsp. fine salt
• 1 Tbsp. sugar
• ½ cup vegetable oil
• 1 Tbsp. coarsely chopped fresh ginger
• 6 garlic cloves, coarsely chopped
• 1 large onion, coarsely chopped
• ¼ cup plus 2 Tbsp. Madras curry powder
• 3 Tbsp. ground turmeric
• ¼ tsp. ground white pepper
• 1–2 bird’s-eye chiles, thinly sliced (optional)
• 2 large waxy potatoes (about 1 lb.), peeled and coarsely chopped
• 6 oz. firm tofu
• 2 tsp. white miso
• 1 cup potato flour
• ¼ cup sweet potato flour
• ¼ cup wheat starch
• 1½ tsp. fine salt
• 1 tsp. sugar
• Ground white pepper
• 3 Tbsp. vegetable oil, divided
• 1 Tbsp. cornstarch
• ¼ cup coconut milk
• 1 Tbsp. light soy sauce