Potato rösti and tofu with fresh tomato and ginger sauce

Name: Potato rösti and tofu with fresh tomato and ginger sauce
Yield: Serves 4
Ingredients: 30 ml/2 tbsp sesame seeds, toasted, to garnish; 30 ml/2 tbsp tamari or dark soy sauce; salt and ground black pepper; 4 large potatoes, about 900g/2lb total weight, peeled; sunflower oil, for frying; 425 g/15 oz firm tofu, drained and cut into bitesize cubes; 8 tomatoes, halved, seeded and chopped; 5 ml/1 tsp toasted sesame oil; 15 ml/1 tbsp olive oil; 2 garlic cloves, crushed; 4 cm/1½ in piece fresh root ginger, grated; 15 ml/1 tbsp clear honey

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

Although this dish features various components, it is not difficult to make and the finished result is well worth the effort. Make sure you marinate the tofu for at least an hour to allow it to absorb the flavours of the ginger, garlic and tamari.

Ingredients

425 g/15 oz firm tofu, drained and cut into bitesize cubes
4 large potatoes, about 900g/2lb total weight, pe

Main course
Vegetarian

Method

Mix together all the marinade ingredients in a shallow dish and add the tofu cubes. Spoon the marinade over the tofu and leave in the refrigerator for 1 hour, turning the tofu occasionally.
To make the rösti, par-boil the potatoes for 10–15 minutes, until almost tender. Drain well, leave to cool, then grate coarsely. Season to taste.

Ingredients

Method

Photos