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Belgian Endives with Spicy Tofu Salad

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  • Prep 15 min
  • Total 1 hr 15 min
  • Ingredients 12
  • Servings 12
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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!
by Silvia Martinez
Updated Sep 9, 2015
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Ingredients

  • 1 package (16 ozs) extra firm tofu
  • 1 1/2 tablespoon of balsamic vinegar
  • 3 1/2 tablespoons of rice vinegar
  • 2 Belgium endives
  • 2 tablespoons of olive oil
  • 2 garlic cloves, finely chopped
  • 3 tablespoons of white onion, finely chopped
  • 1 serrano chili pepper finely chopped
  • 1/2 tablespoon of red pepper, dry and crushed
  • 1 teaspoon of sesame seeds
  • 1/2 teaspoon of sugar
  • Salt to taste

Directions

  • 1
    A day before or one hour before serving, strain the tofu. This means removing it from the package and getting rid of all the liquid. To do this, just cut the tofu in half then place one towel above and one towel below, then place a large plate or casserole dish on top and then place something heavy on top of it all. Leave like that for half an hour.
  • 2
    After half an hour, cut the tofu into small cubes and place them in a deep dish. Mix the balsamic vinegar with the rice vinegar and pour 3 tablespoons of the mixture onto the tofu. Cover and let sit for half an hour.
  • 3
    In the meantime, cut the bottom off of the endives and carefully remove each leaf until reaching the heart where the leaves are so small they can no longer be removed. Wash and strain the leaves.
  • 4
    Heat the olive oil in a saucepan, add the garlic and cook for one minute, constantly stirring. Lower to medium heat and add the tofu, let cook for a minute on each side, careful not to let them stick to the pan. Add the white onions and Serrano chili and let the flavors combine for a couple of minutes.
  • 5
    Add the rest of the vinegar, the crushed red pepper, sesame seeds, sugar and salt to taste, cook for 5 minutes until all the vinegar has evaporated. Let sit for 5 minutes.
  • 6
    Take a leaf from the endives and stuff with the spicy tofu. Continue until all the leaves are filled. Serve immediately.

Expert Tips

  • tip 1
    Save time by straining to tofu the day before.
  • tip 2
    You can omit one of the peppers if you don't want it too spicy.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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!
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