Tofu does have to be food exclusively for vegans, vegetarians and people with special priorities.
I can assure you that monivores like I are very fond of any any combination including tofu!
Here is a simple recipe that will impress your friends:
INGREDIENTS: For 4 servings
-Tofu (momen tofu, a bit mopre solid than kinu tofu): 300 g
-Wakame seaweed (salted preserves): 15 g
-Carrots: 30 g
-Sugar peas in their pods (or their equivalent. They are called pois gourmands in French, or kinu saya ingen in Japanese): 8
-Salt: a pinch (for boiling the veg)
-Mushrooms (white agarics): 3
-Broad beans (boiled or steamed) for decoration: 4
-Soup stock: 2 tablespoons
-White wine: One and half tablespoons
-Salt: 1/3 teaspoon
-Pepper: to taste
-Salad oil for brushing
-Break the tofu in large pieces. Boil lightly. Transfer into a large clean cloth and press as much water out as possible.
-Wash the wakame in clear cold water. Boil for a little while. Take out and press water out. Put it inside a clean cloth and press out as much water as possible.
-Chop the carrot fine. Boil a little and take water off as above.
-Take the “thread” off the sugar peas, boil in salted water. Let cool completely. Take off water and chop finely.
-Cut the mushrooms very fine (you may fry or boil them a bit if you wish to).
-Work the tofu in a suribachi (mortar and pestle) to obtain a smooth paste. Add eggs and mix with the pestle (food processing is fine, too). Add wakame seaweed, carrot, sugar peas, mushrooms, soup stock, slat and pepper, and mix.
-Coat the insides of 4 ramequins/oven cups with a very thin layer of salad oil and pour 1/4 of the mixture in each. Flatten the surface with a spatula.
-Place ramequins inside a steamer. Steam on a medium fire for 5 minutes, then 10 more minutes over a low fire.
Let cool down completely.
Wrap them in cellophane and keep in refrigerator until you serve them
Decorate with broad beans.
This is the basic recipe. It is open to all inds of variations!
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