Name: Thai tofu-cashew fritters with pineapple chutney and coconut-stewed vegetables
Yield: For four
Cuisine: Thai
Ingredients: 1 x 4 cm piece ginger, sliced; 1 tsp ground cumin seeds; 600 g vegetables - carrots, green beans, cabbage, swede turnips; 100 mls water; 300 mls shoyu; fresh coriander leaves; 150 g cashews; 4 cloves of garlic, halved; 4 cloves of garlic, chopped; 2 x 200 g blocks of firm tofu; 600 mls water; 200 g coarse maize; oil for shallow frying; water; 1 onion; 100 mls hot water; 1 tsp salt; 100 g flour; 4 ripe tomatoes, chopped; 2 tsps coriander seeds, ground; 1 tsp tomato puree; 2 dried chillies, ground; 1 tblspn grated ginger; 1 tsp ground coriander seeds; 150 g creamed coconut; large pinch of cayenne pepper; rind and juice of 1 lime; juice of ½ lemon

Preparation info

For
four

Difficulty
Medium

Appears in

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

About

I put these fritters on the first Café Paradiso dinner menu in an attempt to do something with tofu other than chopping and frying it. There were a few other tofu experiments before we opened, the worst of which was optimistically marinating it in something other than soya sauce to change the context to something European. We tried a red wine-based marinade, then threw the lot away. Anyway the fritters became a favourite with the staff and the customers, and I came to see it as the foundati