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