Crab, ginger & tofu fritters with Sichuan pickled vegetables


Preparation info

  • For


    , although the vegetables will make a little more than you need
    • Difficulty


Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

What I like about these fritters is that they use silken tofu instead of the more traditional egg and cream in the mousse mixture to bind it all together. When I was doing my apprenticeship in Melbourne in the 1980s, we were taught that the best savoury mousses were always made with the addition of cream and eggs. What I’ve found is that by using silken tofu the mixture is much lighter and more pure-tasting. I often use Japanese tofu from a tetra-pak, it’s easy to source and store in the pantry - although if you can get fresh silken tofu, all the better. There are varieties of tofu that are light brown in colour, quite firm and almost rubbery. These are lovely to use in braised dishes, but they’ll make this mousse too dense. On you’ll see that I’ve used this same mixture to provide the crust for a fish main course, but another thing you can do with it is to roll them into marble-sized balls before deep-frying then serving them as canapes, topped with wasabi tobikko. The pickled vegetables will keep in the fridge for up to a week, so they can be made in advance.