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2 corn on the cob, kernels removed

2 spring onions, finely sliced

2–3 cloves garlic, finely sliced

1 tsp grated ginger

1 jar white beans, drained

100–150ml plant cream, or alternative

1 tbsp white miso

½ tbsp light soy sauce

1 tbsp mirin

2 tbsp nutritional yeast

Black pepper

Salt, to taste

Squeeze of lemon, to taste (optional)

Crusty sourdough, to serve

Chilli oil, to serve

Small scatter of coriander, to serve

1 block extra-firm tofu (I always recommend Tofoo for its firmness)

2–3 tbsp cornflour

1 tsp garlic granules

1 tsp ground ginger

1 tsp mushroom seasoning (optional)

Salt, to taste (if needed)

Pinch of sugar (optional)

Oil, for frying

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1. Start by charring the sweetcorn in a deep frying pan. Get some nice colour on it, then turn the heat down to low.

2. Create a little well in the middle and add a drizzle of sesame oil, along with the whites of the spring onion and the garlic - we will save the tops of the spring onion for garnish.

3. Shortly after, add the grated ginger. Fry until fragrant, then stir everything into the corn.

4. Pour in your beans and, once heated through, stir through your 'cream'.

5. Season with the miso, soy sauce, mirin and nutritional yeast. Stir and taste. Adjust as needed.

6. Season with black pepper and salt, if needed. Add a small squeeze of lemon to help with balance, if desired.

7. Heat a separate pan over a medium heat with a little oil.

8. In a large bowl, tear your tofu into bite-sized chunks and coat with the cornflour and seasonings.

9. Add the tofu to the hot pan and fry until golden and crisp. Sprinkle with a little sugar and MSG to elevate, if you like.

10. Top with the crispy tofu, spring onion, coriander and plenty of chilli oil. Toast up some crispy sourdough and get dunking!

https://sophiesugrue.substack.com/p/corn-szn-ep-3-miso-corn-beans?utm_source=share&utm_medium=android&r=29im2g