Tofu and Sweet Corn Casserole

A lot more interesting than it sounds, this easy casserole boasts some amazingly complex flavors thanks to a quick pan-frying of the corn before baking all in the oven. If you haven't yet savored the richness of corn seasoned with soy sauce, you're in for a whole new taste sensation!

Begin by draining well (with paper or kitchen towels) 1 large block of tofu. When as dry as you can get it, cut the tofu into large cubes. You should get 12-16 pieces from one standard-sized block of tofu. Set aside to dry and drain further.

Cut the kernels from 2 cobs of fresh corn. Fry for 2-3 minutes over a medium-high flame along with 1 minced clove of garlic, 2-4 dried red chilies and 3 diced shallots. In the last 30 seconds of cooking season with a generous dash of soy sauce. Remove from heat and toss well with tofu cubes.Place all in a small casserole or gratin dish.

Stir into the tofu and corn mixture, 2 T. dry sherry and at least 1 T. sweet chili sauce (available at most supermarkets and all Asian grocery stores). Bake at 400 degrees for 20-25 minutes. Remove from oven and cook in broiler for 2-3 minutes or until tofu just begins to brown on top.

Serve warm with rice and a green vegetable (broccoli, as pictured above, makes a good co-star).