Recipe: Cashew and Cardamom Fudge (Soy Paneer Kaju Barfi)

Written by
Photo: Maren Caruso (The original image is no longer available, please contact KCRW if you need access to the original image.)

One of the most versatile uses for tofu is in dessert. This recipe from Andrea Nguyen‘s cookbook Asian Tofu: Discover the Best, Make Your Own, Cook it at Home is a perfect example. Hear Evan’s conversation with Andrea this Saturday on Good Food and keep reading for the complete recipe for Cashew and Cardamom Fudge (Soy Paneer Kaju Barfi).