Tofu Fritters (with Coconut Corn Soup)

Directions

1. Pulse bacon and dried shrimp in food processor to small crumbs. Saute shallot in a tablespoon of oil until beginning to brown. Add garlic, stirring another couple minutes. Add to food processor. Sautee mushrooms in pan briefly until just starting to brown. Add 2 T to food processor and set rest aside. Add tofu, soy and green onion and pulse until uniform but not still a little textured.
2. Scoop mixture into a bowl and fold in egg yolk, bread crumbs and corn starch and chill in refrigerator at least 30 minutes.
3. Heat a tablespoon of oil in a pan and add onions, garlic and ginger and cook until translucent. Grate corn on a box grater and add to pan, stirring for a few minutes. Add water and cobs and a pinch of salt, cover and cook 12 minutes. Holding cobs with tongs, use the back of a chef knife to scrape any remaining kernels from cobs. Blend corn mixture until smooth, strain and stir in coconut milk and soy and set aside.
4. Add wet chard to hot pan, cover and steam until wilted. Squeeze gently with tongs. Mix chili garlic sauce, sesame oil and vinegar.
5. Heat 4" oil in a small pot to 325. Form balls of tofu mixture the size of rubber bouncy balls (smaller than a golf ball....bigger than a marble....) Fry in batches several minutes until a deep golden brown. Remove to a paper towel-lined plate.
6. To plate: pour 1/4 cup corn mixture onto four plates. Arrange chard and mushrooms around plate. Add several fritters, drizzle chili oil mixture and top with basil chiffonade. Eat right away.