Herbed Tofu And Potato Rösti With Mustard Sauce Recipe

About this recipe

A hearty and flavorful lunch featuring crispy potato rösti paired with herb-marinated tofu and a tangy mustard sauce. Perfectly balanced for taste and nutrition.

Ingredients

• - Schwartz Flat Leaf Parsley
• - Mori-Nu Silken Firm Tofu
• 40 g Italian Crisps, Rosemary Vintage Potatoes, 40G
• 105G Dijon Mustard With Tarragon, 105G
• 1 L Olive Oil – Organic
• 100 G Jumbo Garlic 100g
• - PLJ Lemon Juice Original Sharp 500ml
• - Greenfields Black Peppercorns
• 1 Kg Red Onion 1kg
• 100G Sichuan Pepper, 100G

Instructions

1. 1. Peel and grate the potatoes, then squeeze out excess water using a clean kitchen towel.
2. 2. Finely chop the onion and parsley, then mix them with the grated potatoes in a bowl.
3. 3. Add cornstarch, salt, and black pepper to the potato mixture and combine well.
4. 4. Heat half of the olive oil in a non-stick pan and shape the potato mixture into small rösti patties.
5. 5. Cook the rösti over medium heat for 4-5 minutes per side until golden and crispy.
6. 6. Slice the tofu into bite-sized pieces and marinate with lemon juice, chopped garlic, parsley, salt, and pepper.
7. 7. Heat the remaining olive oil in another pan and pan-fry the marinated tofu until golden on all sides.
8. 8. In a small bowl, mix Dijon mustard with a splash of water to create a smooth sauce.
9. 9. Plate the crispy rösti alongside the pan-fried tofu and drizzle with the mustard sauce.
10. 10. Garnish with additional parsley and serve immediately while warm.