The combination of flavors in this recipe—sweet late-season corn, soy, and butter—is not unusual. As Hiroko Shimbo writes in her book Hiroko’s American Kitchen, corn and butter are a common pair in Hokkaido, the northernmost island of Japan, where both are produced. Here the three come together, along with pan-fried tofu, scallions, mirin, and sesame oil, to make an ultra-flavorful, just-rich-enough vegetarian main. Serve it over rice, a chewy grain like farro or wheat berries, or arugula dressed with rice vinegar and more sesame oil. A crispy fried egg would also be welcome.
Category: not set
Cuisine: not set
1 14-oz. package firm or extra-firm tofu drained
3 large or 4 medium ears of corn husked
1 tsp. vegetable oil
8 scallions thinly sliced on a diagonal
2 Tbsp. mirin
3 Tbsp. soy sauce plus more for serving (optional)
2 Tbsp. unsalted butter
½ cup torn basil leaves and/or cilantro leaves wi
Gomasio or toasted sesame seeds (for serving)
1 tsp. toasted sesame oil
Cooked white rice (for serving)
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