Cut tofu into small cubes. In a large bowl, put vinegar, sugar, 1 tsp. salt and 1 cup water. Whisk to combine, then add scallions, garlic and tofu; toss gently to coat with marinade. Refrigerate for at least 15 minutes and up to 2 days.
Drain tofu mixture, reserving pickling liquid. In a separate large bowl, put tofu mixture and add radishes, cucumber and avocado.
Toss ceviche with 2 Tbsp. of reserved pickling liquid, plus oil and 1/2 tsp. pepper. Taste and adjust seasoning, adding more pickling liquid if desired. Sprinkle with cilantro and serve.
Adapted from The VB6 Cookbook, copyright 2014 by Mark Bittman. Photographs copyright 2014 by Quentin Bacon. Published by Clarkson Potter, a division of Random House LLC.
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