Peru's Ceviche

Ingredients:

• 1/2 lb snapper fillet
• 2 Tbsp fresh lime juice
• 1 Tbsp extra-virgin olive oil
• 1 tsp minced jalapeño, seeded
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/8 tsp freshly ground pepper
• 2 plum (Roma) tomatoes
• 1/2 small red onion
• 1 green onion
• 4 tsp chopped fresh cilantro or flat-leaf parsley

Method:

Cut the snapper into small dice or strips.

Combine the lime juice, olive oil, jalapeño, garlic, salt, and pepper in a bowl and whisk to blend well. Add the snapper and toss to coat evenly. Cover and refrigerate for at least 8 hours or up to overnight.

As close as possible to the time you wish to serve the ceviche, prepare the other vegetables. Peel and seed the tomatoes and cut into neat dice or julienne. Cut the red onion into very thin slices and separate the slices into rings. Cut the green onion, white and green parts, very thinly on the bias.

Fold the cilantro into the ceviche and mound it on a chilled platter or individual plates. Scatter the tomato, red onion, and green onion on top of the ceviche.

Source:

http://www.epicurious.com/recipes/food/views/Ceviche-of-Red-Snapper-243305

Yin and Yang Salad with Peanut-Sesame Dressing Recipe

This seems like a pretty interesting recipe from cookbook101.. The recipe is too long, hence I am just pasting the link:

Yin and Yang Salad

Tofu Sate

Indonesian Tofu Sate (serves 5)

3 cloves chopped garlic
2 teaspoons honey
3 teaspoons vinegar
3 tablespoons Asian Family tamari
5 tablespoons peanut butter
1/3 cup water
2 teaspoons oil
1 cautious pinch of cayenne
1-1/2 teaspoons shredded ginger root
1-1/2 lb. tofu (we often use tetra pack tofu)

Step 1: Slice tofu 1/2 inch thick

Step 2: Mix together remaining ingredients into a marinade. Spread a thin layer ofmarinade into a frying pan. Lay in tofu and cover with the remaining sauce.Cover with a lid or tin foil and let it stand for as long as possible (e.g.. One hour).

Step 3: Slowly cook the sate to mimic an oven. It will take about 20 minutes or more depending on heat. Be careful to add more liquid if needed. Garnish and enjoy!

Source: Wave Length Magazine, Dec/Jan 2000

Tofu Poke

This is a very simple and delicious recipe.. In addition to these qualities, it is healthy (vegan), looks great and is affordable..

This is from Tasty and Meatless Recipes.

Ingredients

1 block tofu, firm
1 red onion, diced
1/2 cup green onions, chopped
1/2 teaspoon Hawaiian sea salt
1 teaspoon dried red pepper flakes
3 tablespoons soy sauce
1 tablespoon black sesame seeds
1 teaspoon sesame oil
1/2 cup ogo seaweed

Instructions:
Remove the tofu from its container and drain the water. Cut into bite sized cubes and place in a mixing bowl. Add the remaining ingredients and toss lightly so as not to smash the tofu cubes. Cover and chill in the refrigerator for at least an hour until all the flavors blend.

Serves 4

Note: I am not sure how this will turn out but I am going to try this to finish up the leftover tofu..

OK.. Here is my version..

Take one block (about a pound) of Extra Firm Tofu.. Remove all the water and cut into 1/2 inch cubes.... Keep the cubes in a medium (glass) bowl.. Now grate a med. size carrot, finely chop 1/8th of a small purple cabbage, 1 sprig of cilantro, 1 green onion, 1 small shallot, if desired 1/5th of a red/green bell pepper.... Toss all these ingredients on top of tofu cubes..
Prepare the dressing.. Mix ~3 teaspoons of sesame oil, ~1 teaspoon vinegar, ~2 teaspoons soy sauce, 1 teaspoon sugar, pinch of salt, 1 clove garlic (finely chopped).. Beat these ingredients with a fork to blend well... Taste the sauce and adjust it accordingly.... drizzle the sauce over the tofu/veggies mixture.. Then roast 2 teaspoons of sesame seeds and 3 dried red chillies on stove (without oil).. Crush the chillies.. Sprinkle these two ingredients on top of everything.. Now toss gently to mix every thing well... Add some (oven) roasted peanuts (slightly crushed) for extra crunchy flavor.

The combination of things should look pretty and tasty... If they don't use your judgement to add some more ingredients, to balance the taste/looks...