Edamame-corn-tofu-galette with sweet tamari sauce

Preparation

1. For the tamari sauce, mix the potato starch with 4 teaspoons of water. Bring soy sauce, white wine, vegetable stock, sweetcorn water and sugar to the boil in a pot. Add the potato starch and bring to the boil again. Add sesame oil at the end.
2. For the galettes, blanch the edamame and drain well. Drain corn well as well, dab tofu dry. Peel the ginger and grate finely. Mix tofu, ginger, panko flour, potato starch, salt and sugar in a bowl. Add edamame and corn and mix coarsely. 
3. Heat oil in a pan. Place food rings in the middle of the pan and spread the galette mixture in it. Remove the food rings, spread the galette mixture lightly with the back of a spoon and fry over medium heat for about 4-5 minutes. Turn the galettes with a spatula and fry for another 3-4 minutes. 
4. Place the galettes on a plate, pour the tamari sauce over them and serve.