Escabeche de Pescado Vegano 🇵🇪

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Ingredients -
This recipe is for 4 people )-for the tofu fish - 200 grams of extra firm tofu - 3 sheets of sushi seaweed -
4 cloves minced garlic -
3/4 teaspoon cumin
-3/4 teaspoon black pepper
-2tablespoons vegetable oil - 1 teaspoon salt -
1/2 cup flour - 3 tablespoons corn starch or potato starch
- 1 teaspoon oregano.
For the escabeche
3/4 cup of vegetable oil
1 large size red onion - cut it into thin, long strips
3 seedless aji Amarillos or (1 orange pepper with chili powder)
2 tablespoons oil
1 medium size finely chopped tomato -
1 tablespoon aji Amarillo paste or orange pepper blended -
1 tablespoon aji panca or paprika - 3 tablespoons red cooking wine - 2 tablespoons apple cider vinegar - 1/2 teaspoon oregano -
2 tablespoons chicha de jora -or white wine ) salt to taste -
1 cup water -
1 tablespoon chopped parsley.
Serve with 2 tablespoons vegan tofu egg - purple olives -
1 large sweet potato.
Preparation - drain tofu and remove water with paper towels - slice tofu lengthwise 1/4 inch thick -
in a separate bowl, add garlic, salt, cumin, oregano and oil - mix together - marinate tofu at least 1/2 hour
in a separate bowl, mix flour, corn starch or potato starch - add cumin, pepper, oregano - cut 1/2 of 1 seaweed sheet into very small pieces, blend dry if possible )mix with flour
after tofu marinates, cut seaweed sheets in size to cover 3/4 of tofu - wet with water and wrap it on tofu
dredge in flour - remove excess flour - heat oil in pan - when oil is ready to fry, put in tofu fish - fry until both sides are golden.
Preparation ……
- for escabeche - boil 1 cup of water with 1/2 sheet of seaweed - reserve water - in a separate pot - put 2 tablespoons oil - add remaining garlic - fry until clear - add aji Amarillo paste - add aji panca - fry for 3 minutes on high heat - add tomatoes - rinse onions and add to pan - keep stirring - onions should be crunchy, not soft - add seedless aji Amarillo - keep frying for 1 1/2 minute only - taste the salt - add apple cider vinegar, cooking wine, chicha de jora, 1/2 teaspoon sugar - keep stirring - on high heat - add 1/2 cup of seaweed water -separate mix 1 tablespoon of flour with 1/4 cup of seaweed water - mix - add to pot - cook for 1 minute more, salt to taste - add parsley - cover fish with sauce - wait 3 hours before serving - better if you wait over night
serve with sweet potatoes, eggs vegano purple olives