from Deborah Madison’s cookbook Vegetable Literacy
Ingredients2 Tbs ghee 1 tsp brown mustard seeds 1 tsp curry powder or 12 curry leaves 2 bay leaves 1 jalapeño chile, seeded for less heat if desired and diced 1 tsp peeled and grated fresh ginger 3 cups corn kernels plus their scrapings, from 5 to 6 ears about 1/2 cup light coconut milk sea salt and freshly ground pepper grated zest and juice of 1 lime slivered Thai basil, plus whole leaves and flowers to finish 3-4 tsps light sesame oil 1 package organic firm tofu, drained and cut into slabs or cubes 4 green onions, including an inch of the firm greens, slivered diagonally
MethodHeat the ghee, mustard seeds, curry, bay leaves, chile, and ginger in a wide skillet over medium-high heat. Cook until the mustard seed start to sputter and pop, then add the corn and stir it about with the seasonings. Pour in the coconut milk and add ½ teaspoon salt and a few turns of the pepper mill. Simmer for about 5 minutes. Stir in the lime zest and juice and the basil, then taste for salt.While the corn is cooking (or even later if that works out better for you), coat a cast-iron or nonstick skillet with the oil and place it over medium-high heat. When hot, add the tofu. At first, the tofu will release its water, which will evaporate, then, after several minutes, it will begin to brown. If the tofu was cut into slabs, turn them carefully to brown both sides; if it has been cut into cubes, give them a turn occasionally to color all sides.When the tofu is golden, after about 8 minutes or so, season it well with salt and pepper and add it to the corn.
Turn the dish into a shallow bowl and scatter the green onions, basil leaves, and flowers over all.