Caramelized Tofu and Zucchini

Rinse zucchini, cut in half, and cut lengthwise into 1/2-inch thick slices.

Rinse rosemary, shake dry, strip off needles and chop.

Pat tofu dry with paper towels and cut into 3/4 inch cubes.

Heat the olive oil in a skillet and fry the zucchini slices in it. Lightly salt and cook covered on low heat for about 3 minutes.

Meanwhile, trim and rinse the endive. Cut leaf tips about 3/4 inch wide and put aside. Cut the rest into 1/2-inch wide strips.

Add endive strips to the zucchini and cook over low heat, covered for about 2 minutes.

Put sugar and 1 tablespoon water in a pot, melt and caramelize until golden brown.

Remove the pan from the heat, add tofu cubes into the hot caramel, carefully stir and heat until warm.

Sprinkle tofu cubes with salt to taste and rosemary. Crush the peppercorns with your fingers and add to tofu.