Silken tofu ceviche

4
30 minutes

Ingredients

Citrus-cured tofu

  • 350g of silken tofu, firm
  • 2 limes
  • 1/2 pink grapefruit
  • 3 garlic cloves
  • 1/2 red onion
  • 1 tsp honey
  • 1 tsp flaky sea salt

Ceviche salad

  • 1 mango, ripe
  • 1 cucumber
  • 125g of radishes
  • 125g of samphire
  • 25g of fresh mint
  • 25g of fresh coriander
  • 2 red chillies, hot, (I used Bird's eye), or to taste

To serve

  • mustard cress
  • 1 romaine lettuce, trimmed, leaves halved
  • 1 avocado, ripe, peeled and sliced
  • popcorn, optional
  • sweet potato, cooked and sliced, optional

Method

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
When you are ready to assemble the salad, split open the mango as best you can, scoop out the flesh and dice into roughly 1cm cubes. Cut the cucumber into quarters along the width, then in slices along the length, then into 1cm cubes. Finely slice the radishes (I used a mandoline)
5
Roughly chop the samphire, mint leaves (discard stems) and coriander leaves (the coriander stems are packed with flavour – finely chop these). Finely chop the chilli. Add everything to a large bowl – if you are unsure about how much chilli to use, add this later after all the other ingredients have been mixed, tasting as you go
6
Drain the tofu, reserving the marinade, and add to the bowl. Carefully mix everything together, dressing the mixture with 4–8 tablespoons of the marinade to taste
7
Garnish with the mustard cress and serve immediately, with chunks of buttery avocado piled alongside and romaine lettuce leaves for scooping