Tofu rosti with tomato and ginger sauce Recipe

How to make it

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• For the sauce, mix together the tamari, honey, garlic, root ginger and toasted sesame oil in a large shallow dish.
• Add the tofu, then spoon liquid over the tofu and leave to marinate in the fridge for 2-3 hours. turn the tofu occasionally in the marinade to allow the flavors to infuse.
• To make the rosti, par-boil the potatoes for 10-15 minutes until almost tender. Leave to cool, then grate coarsely. Season well with salt and freshly ground black pepper.
• Preheat oven to 400F
• Using a slotted spoon remove the tofu from the marinade and reserve the marinade on one side.
• spread the tofu on a baking tray and bake for about 20 minutes, turning occasionally, until the tofu squares and golden and crisp on all sides.
• Divide the potato mixture into four equal portions and shape each one into a rough cake by hand.
• Heat a frying pan and pour in just enough oil to cover the base.
• Heat the oil.
• Place cakes in the frying pan and flatten the mixture using a spatula to form rounds about 1/2 inch thick.
• Cook for 6 minutes, or until golden and crisp underneath.
• Carefully turn the rosti over and cook for an additional 6 minutes or until both sides are golden brown.
• Meanwhile, complete the sauce. Heat the oil in a pan, add the reserved marinade and then the tomatoes and cook for 2 minutes stirring continuously.
• Reduce heat and simmer covered for 10 minutes, stirring occasionally, until the tomatoes break down.
• Press the mixture through a sieve to make a thick, smooth sauce
• The serve, place a rosti on each of four warm plates. Scatter the tofu on top and spoon over the tomato sauce. Sprinkle with sesame seeds and serve at once.