In celebration of Cinco de Mayo (this coming Monday), and the official release of my new book, The VB6 Cookbook (this coming Tuesday), below is a recipe (and here’s another one) for enjoying the holiday VB6-style.
Makes: 4 servings
Time: 20 minutes, plus pickling time
Tofu is made a lot like cheese, so it doesn’t require cooking. It does, however, benefit from marinating, and—within limits—the longer the better. There are so many ways to eat this refreshing dish: over greens, brown rice, or grains; with Boston lettuce leaves for wrapping; tossed with whole wheat angel hair; tucked into warm corn tortillas; or of course, all on its own.
1½ pounds firm tofu (1½ blocks)
½ cup cider vinegar or sherry vinegar
1 teaspoon sugar
1 teaspoons salt
4 scallions, sliced
1 teaspoon minced garlic
1 bunch radishes, sliced or chopped
1 cucumber, sliced or chopped
1 avocado, cubed
1 tablespoon olive oil
½ teaspoon pepper
½ cup chopped fresh cilantro
1. Cut the tofu into small cubes. Put the vinegar, sugar, salt, and 1 cup water in a large bowl. Whisk to combine, then add the scallions, garlic, and tofu; toss gently to coat with the marinade. Refrigerate for as little as 15 minutes or up to 2 days.
2. Drain the tofu mixture, reserving the pickling liquid. Put the tofu mixture in a large bowl and add the radishes, cucumber, and avocado.
3. Toss the ceviche with 2 tablespoons of the reserved liquid, and the olive oil and pepper. Taste and adjust the seasoning, adding more pickling liquid if you like. Sprinkle with the cilantro and serve.
- Greek-Style Tofu Ceviche: Use red wine vinegar instead of cider. Swap 1 small red onion for the scallions, 2 tomatoes for the radishes, capers or chopped olives for the avocado, and parsley for the cilantro.
- Vietnamese-Style Tofu Ceviche: Use lime juice instead of the vinegar and add 1 or 2 teaspoons fish sauce (unless you’re being strictly vegan). Try fresh mint or Thai basil instead of the cilantro. Top with crushed peanuts if desired.
Make it even more herbaceous by tossing in fresh basil and mint along with the cilantro.