Pointed cabbage "Open Sesame" with spicy tofu
Split 1 small pointed cabbage in the middle, remove the outer harder leaves and cut out the stalk. Rinse, divide and cut into thin strips.
Fry in a pan in a tsp oil. Some stiffeners are allowed to roast a light brown.
Wash a red pepper, remove the stalk and the inside and cut into lozenges. Add salt and pepper to the pan.
Cover and cook for 10 minutes over medium heat. Occasionally stir.
In the meantime, dice the tofu and marinate with chilli sauce or sambal oelek and a tablespoon of soy sauce. Let it rest for a few minutes.
Heat oil in the deep fryer or a pot and fry the tofu cubes in two portions brown.
While the tofu is deep-fried, one shot of soy or oat cuisine and water and a tahine (sesame paste) to the pointed cabbage/paprika. Stir well and season with a splash of lemon juice and possibly salt and pepper.
Let the tofu cubes drain on paper towels.
Make a nice decoration from a carrot and a piece of leek ( eg with a spiral cutter) and arrange with some parsley on a plate. Add the cabbage and crown with the tofu cubes.