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In a bowl, combine cooked and grated potatoes, grated tofu, Kofta seasoning. Next add ¼ cup of the cornstarch and season with a pinch of salt and pepper. Form a dough with a spatula or pulse 2 times in your food processor. If you like you can also just use your hands. If the dough does not hold well together, add more corn starch as needed.
Form dough into equal balls, each taking about 3 Tbs. Heat oil in a pan. Make sure the oil is hot enough before frying. Fry the balls for around 3 minutes, do this until all balls are done, then set them aside. Clean the pan.
Make the tomato sauce: heat oil, fry garlic for 2 minutes. Add tomato sauce, garam masala, and cashew butter. Cook for 2 minutes longer until everything is creamy.
Add Malai Kofta balls back to the pan and warm them in the sauce for around 5 minutes at low heat. Finally top with optional coconut milk.