TOFU FRITTERS
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Grated tofu makes surprisingly delicious fritters! These tofu fritters have a hint of curry flavour and are served with quick pickled cucumber, cashews and a sweet chilli yoghurt sauce.

Grated tofu makes surprisingly delicious fritters! These tofu fritters have a hint of curry flavour and are served with quick pickled cucumber, cashews and a sweet chilli yoghurt sauce.

Make sure you use a firm tofu so that it grates nicely. I used Tonzu’s new firm tofu and it worked really well. How irresistible does a big stack of these golden fritters look?!

 

PRINT RECIPE PDF
Grated tofu makes surprisingly delicious fritters! These tofu fritters have a hint of curry flavour and are served with quick pickled cucumber, cashews and a sweet chilli yoghurt sauce.

TOFU FRITTERS

Keyword: MAIN MEALS, VEGETARIAN
Difficulty: Easy
Ready In: 45 minutes

Grated tofu makes surprisingly delicious fritters! These tofu fritters have a hint of curry flavour and are served with quick pickled cucumber, cashews and a sweet chilli yoghurt sauce.

QUICK PRINT

Ingredients

PICKLED CUCUMBER

  • 1 Lebanese cucumber
  • 1/3 cup white vinegar (80ml)
  • 1/3 cup cold water (80ml)
  • 1 Tbsp sugar
  • 1/4 tsp salt

FRITTERS

  • 300 g firm tofu (10.6oz)
  • 1 large carrot
  • 1/2 green capsicum
  • 2 spring onions
  • 2 eggs
  • 1/3 cup plain, unsweetened yoghurt (80ml)
  • 1/2 cup cornflour (60g)
  • 1/3 cup brown rice flour (40g)
  • 2 tsp baking powder
  • 1 tsp curry powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1-2 Tbsp rice bran oil

TO SERVE

  • 1/2 cup plain, unsweetened yoghurt (125ml)
  • 3 Tbsp aioli
  • 1 1/2 Tbsp sweet chilli sauce
  • 60 g watercress (2.1oz)
  • 1/3 cup roasted, salted cashews (45g)

Instructions

  1. PREPARE PICKLED CUCUMBER

    Thinly slice cucumber. In a small-medium bowl, whisk together vinegar, water, sugar and salt. Add cucumber and stir to combine. Leave to pickle while you prepare the rest of the meal.

  2. MAKE FRITTERS

    Grate tofu and carrot. Finely dice capsicum and thinly slice spring onions. In a large bowl, whisk together eggs and yoghurt. Stir in tofu, carrot, capsicum and spring onion. Fold in cornflour, brown rice flour, baking powder, curry powder, paprika and salt until just combined.

  3. Preheat oven to 180ºC (360ºF) fan bake. Place a large oven rack over a large oven tray.

  4. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add large spoonfuls of fritter mixture and spread out into rounds. Cook for a couple of minutes each side, until golden brown (they don’t have to be completely cooked). Remove from the pan onto the oven rack. Repeat until all mixture is used up, adding more oil as required.

  5. Once you have fried all the fritters, place in the oven for 5-10 minutes to finish cooking.

  6. PREPARE SERVING INGREDIENTS

    Meanwhile, whisk together yoghurt, aioli and sweet chilli sauce. Season to taste with salt and pepper.

  7. SERVE

    Drain cucumber. Divide watercress between individual serving plates. Top with fritters, cucumber and a generous dollop of yoghurt sauce. Scatter cashews over the top.

Recipe Notes

WINE MATCH: Go for a Gewürztraminer.

GLUTEN-FREE OPTION: Make sure your cornflour, baking powder, curry powder and aioli are gluten-free. Check cashew packaging to make sure cashews do not contain traces of gluten.
INGREDIENT SWAPS / NOTES: Make sure you use firm tofu so that it can be grated easily. If you don’t have brown rice flour, you can use regular plain flour instead. Watercress can be swapped for any leafy salad greens.
MAKING IT MEATY: For a non-vegetarian meal, add some cooked streaky bacon!
STORING AND REHEATING: Store each of the components separately. Fritters are best reheated in the frying pan to get those nice crispy edges. Microwaving or reheating in the oven works fine too. Assemble just before serving.

 

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