Caramelized Tofu

Ingredients

• 400 g zucchini (2 zucchinis)
• 1 sprig rosemary
• 200 g tofu
• 1 tsp Olive oil
• Salt
• 360 g large chicory (2 large chicories)
• 30 g cane sugar
• 1 tsp Pink peppercorns
• freshly ground black pepper

Instructions

1. 1.

   Wash the zucchini, trim the ends, cut lengthwise in half and slice into about 1 cm thick rounds.

2. 2.

   Rinse the rosemary, shake off excess water, strip the needles from the stem and chop them finely.

3. 3.

   Pat the tofu dry with kitchen paper and cut it into cubes of about 2 cm.

4. 4.

   Heat olive oil in a pan and sauté the zucchini slices. Lightly salt and steam covered over low heat for about 3 minutes.

5. 5.

   Meanwhile clean and wash the chicory. Separate the leaves, trim the leaf tips to about 2 cm width and set aside, then slice the remaining parts into 1 cm wide strips.

6. 6.

   Add the chicory strips to the zucchini and steam covered over low heat for about 2 minutes.

7. 7.

   Combine sugar and 1 tbsp water in a saucepan, melt and allow it to caramelize until golden brown.

8. 8.

   Remove the pan from the stove, add the tofu cubes to the hot caramel, gently stir them in and warm through.

9. 9.

   Season the tofu with salt and rosemary. Crush the pink peppercorns between your fingers and sprinkle over the dish.

10. 10.

    Lift the chicory tips into the vegetable mixture, heat, season with salt and freshly ground black pepper, then plate with the caramelized tofu.