Modern technology is amazing. You are reading this post as though I have just written it, while in truth I am somewhere out there in the sky flying towards Malaysia. Blogging can be such a “many-splendored thing” with scheduled posting! In anticipation of my trip to Asia, I have been in a cooking frenzy to populate my folders with postings to fill all of the month of June. I did get a little help from friends in guest postings. Sometimes, it takes a village to run a food blog. 8) So, please continue to visit and comment and I will try to respond whenever I can. Do follow me on Facebook as I will be sharing updates and pictures there.
This spring, corn is making an early appearance in our grocery stores (fresh corn is like a summer staple here in Minnesota). In deciding to combine corn with tofu, I have in mind to provide a vegan and gluten-free version of an earlier recipe that I had published entitled Tofu Fish Balls. I must say that my carnivores at home were almost lulled into thinking that they were wolfing down their usual meaty fare. It was almost a gastronomic footnote for them to realize that they were in vegan-mode as far as this dish went.
By the way, this “veganizing” otherwise meat dishes is not a new phenomenon as the Chinese have been making vegetarian duck, chicken, fish, pork trotters(!) for centuries. It is always a fun challenge to re-create some of the look and taste of a familiar dish and adding a vegetarian twist to it. In many such recipes, soy products are king. Tofu and bean curd sheets have been the building blocks for providing both texture and sources of protein.
I added some Chinese chives for a slight garlicky aroma. The corn provided the sweetness and crunch. These delightfully tasty Tofu, Corn, and Chive Fritters were crunchy on the outside and soft on the inside. They were gone in a blink of an eye. 😉
Enjoy…..and have a wonderful day! 😎