Thai tofu-cashew fritters with pineapple chutney and coconut-stewed vegetables

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Preparation info

  • For

    four

    • Difficulty

      Medium

Appears in

The Café Paradiso Cookbook

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