Corn Ribs and Tofu
Thomas J. Story
Deep-frying corn “ribs” enhances the corn’s natural sweetness, according to the team at Seattle restaurant Tomo.
This recipe and others like it first appeared in the story "'Brutalist Ryokan Meets Coastal Dive Bar': James Beard Winner Takes Seattle’s Tomo over the Top," from Sunset's 2022 Garden Issue.
How to Make It
1
Zest one of the limes and reserve zest. Quarter the limes lengthwise.
2
Add tofu to a blender and blend until light and airy, the consistency of mayonnaise. Add a splash of water if necessary. Add togarashi, and lime juice and salt to taste.
3
In a shallow pot over medium-high heat, heat 1 inch of canola oil to 325°F.
4
Season corn with salt. Add to the pan and gently fry, turning over on occasion. Cook until the corn begins to curl and the edges turn golden to lightly dark brown in spots, about 3 minutes. Reserve and season with black pepper and a squeeze of lime juice.
5
To assemble, place tofu sauce in a ramekin for dipping. Place corn on a plate. Sprinkle corn with more togarashi and lime zest before serving with quartered limes on the side.
Ingredients
2 limes
1 (16 oz.) package medium tofu
1 tsp togarashi, plus more for garnish
kosher salt
canola oil for frying
2 ears of corn, quartered lengthwise into ribs
black pepper
Directions
1
Zest one of the limes and reserve zest. Quarter the limes lengthwise.
2
Add tofu to a blender and blend until light and airy, the consistency of mayonnaise. Add a splash of water if necessary. Add togarashi, and lime juice and salt to taste.
3
In a shallow pot over medium-high heat, heat 1 inch of canola oil to 325°F.
4
Season corn with salt. Add to the pan and gently fry, turning over on occasion. Cook until the corn begins to curl and the edges turn golden to lightly dark brown in spots, about 3 minutes. Reserve and season with black pepper and a squeeze of lime juice.
5
To assemble, place tofu sauce in a ramekin for dipping. Place corn on a plate. Sprinkle corn with more togarashi and lime zest before serving with quartered limes on the side.
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