Grated tofu and Wok potatoes

Ingredients

• 1 packet (300 g) Jalotofu Aasia (or Jalotofu Marinoitu / Kylmäsavu)
• 300 g Rooty Wok Potatoes
• 1.5 tbsp + 1.5 tbsp oil for frying (e.g. sesame or olive oil)
• 2 tbsp flavouring sauce (e.g. Hoisin or teriyaki)
• 1 small bell pepper
• 1 small carrot
• 1 red chili, deseeded
• 100 g sugar snap peas
• 2 spring onion stalks
• 1-2 tbsp sesame seeds
• fresh coriander

Recipe

Heat the oven to 225 degrees Celsius. Open the Jalotofu Aasia packet and drain the excess marinade from the packet. Grate the tofu into a bowl using the largest holes on the grater. Mix in 1.5 tbsp oil, e.g. toasted sesame oil. Arrange the grated tofu in an even layer on a baking sheet lined with baking paper.  The thinner the layer, the crispier the result. Place the baking sheet on the middle or second-highest shelf of the oven. Cook for 20 minutes and turn the grated tofu halfway through. Be careful not to burn the grated tofu; check it regularly through the cooking process. Take the crispy grated tofu out of the oven and mix in 2 tbsp of your preferred flavouring sauce (e.g. Hoisin or teriyaki). While the grated tofu cooks, cut the bell pepper into cubes, slice the carrot into small sticks, and chop the chili, and spring onion. Once the grated tofu is ready, heat 1.5 tbsp oil in a pan and fry the vegetables for 2-3 minutes, turning them regularly. Add the grated tofu and wok potatoes, and fry for a few minutes. Remove from the heat and pour in the extra sauce and sesame seeds. Mix and garnish with fresh coriander.

RECIPE: Jalotofu