Chicories of any sort, when cooked becomes mellow in my opinion. Cooked right, it will still retain its texture but the bitterness becomes almost sweet.
I like to throw caramelised radicchios into simple risotto. It is equally good in pasta with some pine nuts, anchovies and lots of garlic and chilli.
I love tofu. It is one of those ingredient that carries flavours very well and depends on how you cook them, it changes its texture from soft and tender to crisp and crunchy.
This dish is easy to prepare and simple flavour combinations of hot and sweet works wonders.