This recipe is perfect if you're looking for a warm salad with a high level of protein. This is the perfect lunch for the cold winter. It's also one of my combinations of two extraordinary flavors with different textures, tofu and Belgian endives.
Tofu alone doesn't have any flavor; what makes it irresistible is that you can give it any taste you like. Don't be afraid to use it because once you know how to cook it. I'm sure you'll want to keep serving it.
In this recipe, the tofu is marinated in vinegar, cooked with garlic and chili peppers. This is the perfect complimentary ingredient for light and crunchy Belgian endives. When I mentioned textures, this is what I was talking about: the crunchy endives against the soft and creamy tofu.
If you've never tried Belgian endives, I find they're a lot like the small heart of a head of romaine lettuce, though some say they're a lot like mini corn since the leaves look a lot like those of corn. They're very small, about 5 inches, and come in various colors; I used the traditional yellow in this recipe. Let me know how you liked it!