COURGETTE / BBQ TOFU / TOMATOES / PEACH / PAPRIKA

Ingredients:

BBQ tofu:
4 tbsp of frying oil
300g white organic tofu,
cut into 4 x 1.5cm sticks
2 tbsp organic tamari/soy sauce
60g BBQ sauce –
from a health food shop or make it yourself

Braised pepper:
1 onion, cut into thin rings
2 tbsp olive oil
2 tsp white balsamic vinegar
2cm fresh, mild chilli, finely chopped
1 pinch of smoked, mild paprika powder
1/2 tsp sweet paprika powder
1 good pinch of freshly ground pepper
1/2 tsp natural salt
230g red peppers,
cut into 2cm pieces 

Courgette skewer:
200g courgette,
cut into approx. 3cm pieces
4-6 wooden skewers
1 tbsp olive oil
3 tbsp white balsamic vinegar
1 pinch of cane sugar
1/2 tsp natural salt
1 good pinch of freshly ground pepper 

Tomato and peach salad:
200g colourful sweet tomatoes,
cut into wedges
2 tbsp wafer-thin shallot rings
100g sweet peach, cut into wedges
2 tbsp lime juice
1 tbsp olive oil
1/2 tsp natural salt
1 good pinch of pepper, freshly ground
1 dash of agave syrup
1 tbsp parsley, chopped 

Salty melon:
200 g sweet watermelon,
cut into approx. 2 cm cubes
1/2 tsp lightly coarse sea salt or fleur de sel
1 good pinch of pepper, freshly ground 

Preparation:

1. Heat a frying pan with frying oil to level 7 out of 9. When the oil is hot, fry the tofu sticks in it on all sides for about 10 minutes until crispy, turning it regularly (see TIP). In the meantime, put the peppers on to braise (see below). When the tofu is evenly brown and crispy, slake with tamari/soy sauce, briefly allow to thicken and then immediately reduce the heat. Add the BBQ sauce, mix well with the tofu and simmer gently for 5 minutes over a medium heat until the BBQ sauce has become well absorbed. Keep warm.

TIP: Before cutting, always gently squeeze the tofu between two paper kitchen towels until no more liquid escapes: it then becomes particularly crispy when sautéed. Furthermore, if prepared in a cast iron or wrought-iron pans with a good portion of heat-stable oil they are even more crispy. When sautéing tofu, it is important that the pieces are not too small and that they become as crispy and brown as possible. To achieve this, simply press gently on the tofu that is frying in the pan with a wooden spoon. If it is rubbery and springs back, it is not yet ready. The tofu is only ready when it does not give under gentle pressure. Then it is nice and soft on the inside and crispy on the outside. This takes a good 10 minutes at level 7 out of 9.

 2. For the hot peppers, brown the onion rings in a pan or in a saucepan with 2 tablespoons of olive oil, add the vinegar and allow to reduce, then add the remaining spices. Briefly sauté, add the peppers, mix well and let them simmer on low heat. Season with salt, pepper and vinegar prior to serving.

 3. Place the courgette pieces evenly on the skewers and sauté in the oil for about 2 minutes until they are golden brown on the outside. Season with the vinegar and cane sugar and briefly allow to reduce. Then season with salt and pepper and allow to steep.

 4. For the tomato and peach salad, mix all the ingredients together and season to taste with a little salt, pepper and lime juice.

 5. Season the melon cubes with a little sea salt/fleur de sel and pepper. Then arrange everything together in a pretty bowl and enjoy.