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Thai Tofu-cashew Fritters With Pineapple Chutney And Coconut-stewed Vegetables
CKBK28Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 200 grams firm tofu (blocks of)
- 300 mL shoyu
- 100 mL water
- 4 cloves garlic (halved)
- 1 ginger (x 4 cm piece, sliced)
- 1 tsp. tomato puree
- 1/2 lemon
- 150 grams cashews
- 1 pinch cayenne pepper
- 1 tsp. cumin seeds (ground)
- 1 tsp. coriander seeds (ground)
- 100 mL hot water
- 100 grams flour
- 200 grams maize (coarse)
- water
- oil (for shallow frying)
- 1 onion
- 4 cloves garlic (chopped)
- 1 grated ginger (tblspn)
- 2 dried chillies (ground)
- 2 tsp. coriander seeds (ground)
- 4 ripe tomatoes (chopped)
- 150 grams creamed coconut
- 1 lime
- 1 tsp. salt
- 600 mL water
- 600 grams carrots (vegetables -, green beans, cabbage, swede turnips)
- coriander leaves (fresh)
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