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

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