Tofu Ceviche

Serving Size 4

Prep Time 15 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

Inspired by: Great British Chefs & Chef Shannon 

For the citrus-cured tofu:  

  • 1 package Firm Tofu  
  • 2 limes  
  • ½ pink grapefruit  
  • 3 garlic cloves  
  • 1 shallot, thinly sliced 
  • 1 tsp honey  
  • 1 tsp flaky salt  

For the ceviche: 

  • 1 cucumber 
  • 4 radishes, thinly sliced  
  • 1 ripe mango  
  • Cilantro  
  • 1 avocado, neatly diced  
  • 2 jalapenos, thinly sliced 

For the tiger milk: 

  • ½ c coconut milk  
  • 1 scallion  
  • 1 tsp ginger 
  • 1 garlic clove  
  • 6 sprigs of cilantro, including stems  
  • Juice of 2 limes  
  • 1 celery stalk  
  • ½ tsp jalapeno  
  • ½ tsp salt  

For assembly: 

  • Tostadas 

Preparation

  1. To make the tofu marinade, juice the limes and grapefruit into a medium bowl, sieving the mixture (if desired) to remove pulp. Crush the garlic and add to the juice. Very finely dice the onion and add to the juice with the honey and salt, stirring to dissolve
  2. Gently break the tofu into small-medium chunks – don't crumble the tofu too finely at this point as it will break down further when mixed with the other ingredients. Add the tofu to the marinade and stir gently to combine
  3. Cover and refrigerate for at least 30 minutes – the flavour will improve the longer the tofu sits, up to about 48 hours
  4. To make the tiger milk, blend all ingredients until smooth. Add salt to taste.
  5. Assemble the rest of the ceviche. Dice mango, cucumber, and avocado into 1 cm cubes. Mandoline the radishes. Roughly chop the cilantro. Add everything to a bowl.
  6. Drain the tofu, reserving the marinade. Add to the bowl with the rest of the ceviche. Carefully mix everything together, dressing with 4-8 tablespoons of the marinade.
  7. To serve, pile some ceviche on top of a crunchy tostada. Drizzle with tiger milk.

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