1 Cut the tofu into 4 slices. Peel garlic and chop very finely together with the green peppercorns.
2 Spread garlic and pepper mixture on both sides of the tofu slices and let stand for 10 minutes.
3 Meanwhile, rinse the fennel bulb, trim, cut in half and cut into narrow strips. Shake fennel leaves dry and set aside.
4 Bring fennel to a boil with the vegetable broth in a pot. Cover and cook for 5 minutes over low heat.
5 Rinse tomatoes, cut out the stems, cut tomatoes in half and cut into wedges.
6 Place tomatoes on the fennel. Then place tofu slices on top, cover and cook on low heat for 5 minutes.
7 Chop fennel leaves. Place tofu slices on warmed plates.
8 Season the vegetables with salt and pepper. Arrange over the tofu slices, sprinkle with fennel leaves and serve.