Crab, ginger & tofu fritters with Sichuan pickled vegetables

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 pa