Tofu-Basil Endive Leaves



  1. In a nonstick skillet over medium-low heat, toast the pine nuts, 5 to 7 minutes.
  2. Transfer the pine nuts to a plate and set aside to cool.
  3. Wipe the pan.
  4. In the same skillet over medium-high heat, warm the oil.
  5. Once the oil begins to shimmer, add the onion, spread it in an even layer in the pan, and cook for 5 to 7 minutes.
  6. Add the tofu, followed by the rice and red chile flakes.
  7. Reduce the heat to medium-low and cook for about 5 minutes.
  8. Stir in the salt and tomato.
  9. Remove from the heat and let the mixture cool for 10 minutes.
  10. Stir in the garlic, basil leaves, and toasted pine nuts.
  11. To serve, arrange the endive leaves cup-side up on a plate and divide the cooled tofu mixture among them.