Recipe

Tofu Rosti With Tomato And Ginger Sauce Recipe

	Geckofiend / All my dishes 2 years, 1 month ago From the book "400 Sauces" this recipe includes tofu marinated in a mixture of tamari, honey and oil flavored with garlic and ginger. This marinade is then added to the fresh tomatoes to make a thick creamy tomato sauce with a delicious tang.... More Prep:180m Cook:30m Servings:4	Geckofiend
	vegetarian

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Ingredients

15 oz Tofu cut into 1/2 inch cubes

4 large potatoes about 2lb total weight peeled.

sunflower oil for frying

salt and ground back pepper

2 tsp sesame seeds, tasted

2 tbsp tamari or dark soy sauce

1 tbsp clear honey

2 garlic cloves, crushed

1 1/2 inch piece fresh root ginger, grated

1 tsp tasted sesame oil

8 tomatoes, halved, seeded and chopped.

Directions

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.

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