Pan-Fried Tofu With Corn (Printable Version)

Golden tofu seared with corn, garlic, shallots, and fresh basil in a tangy white wine sauce.

# Ingredients Required:

→ Tofu

01 - 400 grams super firm or extra firm tofu, pressed
02 - Salt and freshly ground black pepper, to taste
03 - 15 milliliters cooking oil (see note for oil-free alternative)

→ Vegetables

04 - 1 medium shallot, finely chopped (approximately 80 grams)
05 - 4 garlic cloves, minced
06 - 300 grams corn kernels, fresh or frozen
07 - 1 large tomato, chopped (approximately 180 grams)

→ Liquids and Garnish

08 - 120 milliliters dry white wine, preferably tart and acidic such as Sauvignon Blanc
09 - 120 grams vegan sour cream or plain unsweetened non-dairy yogurt
10 - 15 grams fresh basil, chopped

# Guide to Cooking:

01 - If using extra firm tofu, press it using a tofu press or by wrapping it in a clean tea towel and placing a heavy object on top. Allow to drain for 20 to 30 minutes. Slice into 8 to 9 rectangular pieces. Super firm tofu requires no pressing prior to slicing.
02 - Heat a large skillet over medium heat and coat the bottom with about one tablespoon of oil. Pat each tofu piece dry with a clean towel, and season generously with salt and black pepper on both sides. Once the oil is hot, arrange tofu pieces in a single layer and cook undisturbed for 5 minutes per side or until golden brown. Remove and set aside on a plate.
03 - Reduce heat to medium-low and add chopped shallot to the skillet. Cook until softened, about 3 minutes. Add minced garlic and stir for 1 minute to prevent burning. Incorporate corn kernels, chopped tomato, and a pinch of salt, cooking briefly until the tomato begins to break down.
04 - Pour dry white wine into the pan to deglaze, stirring to lift the flavorful browned bits. Bring to a simmer and reduce the liquid by half, approximately 3 to 4 minutes. Stir in vegan sour cream or non-dairy yogurt. Season with salt and pepper to taste, noting sour cream is saltier than yogurt. Adjust seasoning accordingly.
05 - Return the fried tofu to the skillet, gently tossing to coat in the sauce. Garnish with freshly chopped basil. Serve warm over rice or pasta, accompanied by a side salad or crusty bread for dipping.

# Extra Suggestions:

01 - For oil-free preparation, use a non-stick pan and dry-fry tofu, turning carefully to prevent sticking.

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