Tofu Ceviche - cooking recipe

Ingredients

2 lbs extra firm tofu
2 tablespoons pickled ginger, minced
1 tablespoon garlic, minced
1/2 bunch cilantro, chopped
10 limes, juice of
2 lemons, juice of
1/4 cup rice wine vinegar
3 tablespoons sugar
1/2 mango, cut brunoise (cut in 1/8-inch cubes)
1/2 cucumber, peeled and seeded, cut in quarters
2 vine ripe tomatoes, cut brunoise (cut in 1/8-inch cubes)
1/2 red onion, cut brunoise (cut in 1/8-inch cubes)
2 scallions, cut thin diagonally
1/4 pineapple, cut brunoise (cut in 1/8-inch cubes)
1/2 jalapeno pepper, seeded and cut brunoise (cut in 1/8-inch cubes)

Preparation

Cut the tofu into round shapes to resemble scallops, place them in a baking dish.
Add the mangoes, tomatoes, cucumbers, red onions, scallions, pineapple and jalapenos.
In a bowl thoroughly combine the pickled ginger, garlic, cilantro, limes, lemons, vinegar, salt and pepper.
Pour the lime mixture over the tofu; cover the tofu with plastic wrap or place in glass or plastic container with lid.
Allow to marinate for 2 hours.
Serve over mixed baby greens. Enjoy!