Tofu Fritters (with Coconut Corn Soup)

August 12, 2012
Author Notes

I harvested a few amazing ears of corn from my garden today which is a major achievement. For as long as I can remember, corn just doesn't grown pretty here. It grows tasty. But ugly. So I was immediately plotting and scheming a corn-centric meal until I located a package of tofu in the fridge that needed consuming. I also was pleased to receive a pack of baby shiitakes from my mom who had been to the farmer's market. Throw in some piles of chard that won't stop taking over my garden, some leftover bacon from breakfast, and the usual pantry innards....and thus, this dish was born.

I have made the fritters separately as an appetizer, serving them just with a chili garlic sauce. I also have made the corn soup quite a few times since. It was great with a spicy thai sausage or just by itself, even cold. —savorthis

  • Serves 4 light dishes
  • Tofu Fritters
  • 1 pound firm tofu, quartered and drained
  • 2 strips bacon, rendered
  • 2 teaspoons dried shrimp
  • 1 medium shallot, diced
  • 1 garlic clove, diced
  • 3 tablespoons green onions, sliced
  • 1 cup shiitakes, sliced
  • 2 tablespoons soy
  • 1 egg yolk
  • 5 tablespoons bread crumbs (or panko)
  • 2 teaspoons corn starch
  • Accoutrements
  • 2 ears corn
  • 1/2 cup onion, diced
  • 1 garlic clove, diced
  • 1 teaspoon ginger, minced
  • 1 cup water
  • 1/2 cup coconut milk
  • 1 teaspoon soy
  • basil for garnish
  • 1 bunch chard, stemmed
  • 1 teaspoon chili garlic sauce
  • 1/2 teaspoon sesame oil
  • 1 teaspoon rice vinegar
In This Recipe
  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.

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