Serves 3
60 min
Tofu With Soy-Butter Corn
Recipe GLPR9d9d21a2e93adf
Golden-fried tofu and fresh corn kernels come together in a glossy, umami-rich butter sauce infused with mirin and soy. Fresh scallions and aromatic herbs brighten each bite, while a sprinkle of sesame seeds and a drizzle of toasted sesame oil add nutty depth. Serve this elegant, plant-based main over steamed rice for a complete meal.
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Ingredients
1 (14-oz) package firm or extra-firm tofu, drained
3 large or 4 medium ears fresh corn, husked
1 tablespoon plus 1 teaspoon vegetable oil, divided
Kosher salt to taste
8 scallions, thinly sliced on the diagonal
2 tablespoons mirin
3 tablespoons soy sauce, plus more for serving if desired
2 tablespoons unsalted butter
½ cup fresh basil and/or cilantro leaves with tender stems, torn
1 teaspoon toasted sesame oil
Gomasio or toasted sesame seeds for serving
Cooked white rice for serving
Directions
Wrap the drained tofu block in a clean kitchen towel and place it on a shallow baking dish or rimmed baking sheet. Set a heavy weight on top (such as a cast-iron skillet topped with a couple of heavy cans) to press out excess moisture. Let it sit for at least 15 minutes, preferably up to 1 hour for optimal texture.
While the tofu presses, hold each ear of corn upright on a cutting board and carefully cut the kernels away from the cob using a sharp knife, rotating as you go. You should have about 3 cups of kernels. Reserve the cobs for another use, such as making stock.
Remove the weight and unwrap the tofu, transferring it to a cutting board. Cut it crosswise into 8–10 planks approximately ½ inch thick, then pat each plank dry with paper towels to remove any remaining surface moisture.
Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Once hot, carefully add the tofu planks in a single layer (working in batches if necessary) and fry until golden brown on the first side, about 2 minutes. Flip each plank and fry the other side until equally golden, about 2 minutes more. Transfer the cooked tofu to a clean plate and season lightly with kosher salt.
Reduce the heat to medium and add the remaining 1 teaspoon of vegetable oil to the same skillet. Set aside a small handful of the sliced scallions for garnish, then add the remaining scallions to the skillet. Cook, stirring frequently, until the scallions wilt and the edges begin to brown, approximately 2 minutes.
Add the corn kernels to the skillet and stir gently for about 2 minutes until they are well coated with oil and heated through. Pour in the mirin, 3 tablespoons of soy sauce, and 2 tablespoons of water. Bring the mixture to a gentle simmer.
Nestle the cooked tofu planks into the corn mixture and simmer for about 3 minutes, allowing the sauce to reduce slightly and concentrate in flavor.
Swirl in the unsalted butter and cook for another 2 minutes, stirring gently, until the sauce becomes glossy and clings to the tofu and corn.
Remove the skillet from the heat. Tear aside a few of the herb leaves for garnish, then stir the remaining basil and/or cilantro into the tofu and corn mixture.
Transfer the tofu mixture to a serving dish or individual bowls. Sprinkle with gomasio or toasted sesame seeds, top with the reserved scallions and herb leaves, and drizzle lightly with the toasted sesame oil. Serve additional soy sauce on the side if desired, and serve over steamed white rice.
