Corn Tofu with Wolfberries

Name: Corn Tofu with Wolfberries
Yield: Serves 4
Cuisine: Japanese
Ingredients: 30 g (1 oz) kuzu; 1 corn on the cob, about 260 g (9 oz); 250 ml (8 fl oz) konbu dashi; Wasabi, to taste; 2 Tbsp mirin; 2 Tbsp konbu dashi; 2 Tbsp Japanese soy sauce; 10 g (⅓ oz) wolfberries; A pinch of sea salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Living Shojin Ryori

By Danny Chu

Published 2018

About

A delectable, creamy dish with a tofu-like texture and sweetness lent by the corn. The wolfberries (also known as goji berries) add to the sweetness and deliver some bite to the thickened puree.

Ingredients

1 corn on the cob, about 260 g (9 oz)
A pinch

Asia
Japan
Starter
Main course
Vegan
Lent
Summer

Method

To prepare the sauce, combine konbu dashi and soy sauce in a saucepan. Bring to a boil and then set aside to cool.

Remove the corn husks. Bring a pot of water to the boil and add corn and salt. Lower to medium heat and boil corn for 5–6 minutes or until soft. Remove and let it cool.

Hydrate wolfberries by soaking in mirin and let it sit for 5 minutes. Remove and set aside.