http://www.ajiperuvianrestaurant.com/Aji_Peruvian_Restaurant/Home.html
and they had a Tofu "Cerviche" on the menu - which I tried. Excellent! I decided to make some for myself. The serving I had at the restaurant was very simple - small tofu cubes marinated in lime juice, salt, chopped cilantro and topped with very thinly sliced red onion. The recipe below is what I found was closest to the recipe I had at the restaurant.
Tofu “Ceviche” Peruvian Style
Ingredients:
5 limes, juiced (3/4 cup of lime juice)
¼ teaspoon kosher salt, or to taste
a few drops of Worchestershire sauce
1 clove garlic, smashed, peeled and finely minced
2 tablespoons onion, peeled and thinly sliced
14 ounces extra firm tofu, cut into small pieces (somewhere between ¼ and ½ inch bits)
¼ cup fresh cilantro, finely minced (substitute parsley if you think cilantro tastes soapy)
freshly ground black pepper and/or cayenne, to taste - optional
Directions:
Combine the lime juice and salt and whisk to combine. Add the garlic, onion and tofu and refrigerate in a covered container. Turn the container often to make certain all the tofu has a chance to absorb the seasonings. You want to marinate the tofu for at least 5 hours, but 8 hours is not too much.
Here is another recipe, where the Ceviche is more like a chip dip. It contains more chopped veggies.
Tofu Ceviche Dip
Ingredients:
Tofu (firm/extra firm/super firm)
Celery
A Tomato
A Mango
An Avocado
An Onion
Cilantro
Lime Juice
Salt & Pepper
Tortilla Chips
Tofu (firm/extra firm/super firm)
Celery
A Tomato
A Mango
An Avocado
An Onion
Cilantro
Lime Juice
Salt & Pepper
Tortilla Chips
Directions:
Dice tofu into very small pieces. Likewise, dice celery, tomato, mango, avocado, onion, and cilantro into same size pieces. Gently combine in bowl and toss with a little lime juice. Salt and pepper to taste. Keep refrigerated. (Even better after it marinates together for a bit.) Eat as you would a salsa -- dipping with blue corn tortilla chips or pita chips. I dare you not to eat the whole bowl in one sitting!
Dice tofu into very small pieces. Likewise, dice celery, tomato, mango, avocado, onion, and cilantro into same size pieces. Gently combine in bowl and toss with a little lime juice. Salt and pepper to taste. Keep refrigerated. (Even better after it marinates together for a bit.) Eat as you would a salsa -- dipping with blue corn tortilla chips or pita chips. I dare you not to eat the whole bowl in one sitting!
