Sweet and Sour Tofu with Corn and Tomatoes

A recipe from Melissa Clark’s Dinner: Changing the Game.

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Prep Time 25

Cook Time 10

Servings: 3

Course: Main Course

Cuisine: Vegetarian

Calories: 300

4 large garlic cloves grated on a Microplane or minced
2 small jalapeño or serrano chiles thinly sliced (I used a Fresno chile that I minced)
1½ tablespoons soy sauce
1½ teaspoons grated peeled fresh ginger
1½ tablespoons fresh lime juice plus more to taste
1½ teaspoons toasted sesame oil plus more if needed
1½ teaspoons Asian fish sauce
1 teaspoon honey
2 tablespoons peanut or grapeseed oil plus more if needed
1 package 14 to 16 ounces extra-firm tofu, drained, pressed dry (see photo above), and cut into 1-inch cubes
Fine sea salt for sprinkling
2 cups fresh corn kernels cut from 2 to 3 ears, or frozen corn (do not thaw)
3 scallions white and green parts, thinly sliced (I skipped this b/c the scallions at the store looked sad)
1 cup cherry tomatoes halved
Toasted sesame seeds for serving
Fresh cilantro or basil for serving

In a small bowl, combine the garlic, chiles, soy sauce, ginger, lime juice, sesame oil, fish sauce, and honey.
Heat a 12-inch skillet over high heat until it is very hot, about 5 minutes. Add the peanut oil and let it heat for 30 seconds; then carefully add the tofu. Don't touch the tofu for 2 to 3 minutes to let it sear until golden brown. Then toss and stir-fry for another 2 to 3 minutes. Transfer the tofu to a plate and sprinkle it with fine sea salt to taste.
Add the corn, scallions, and tomatoes to the skillet, along with a few more drops of peanut oil if needed. Stir-fry the vegetables until they start to soften, 1 to 2 minutes. Stir in the soy sauce mixture and cook for 1 minute to bring the flavors together. Return the tofu to the skillet and spoon the sauce over it.
Sprinkle sesame seeds all over the tofu and vegetables, and serve with cilantro.