With all the delicious tomatoes and corn available now, we wanted a twist on the traditional southern dish, maque choux, so we deconstructed it to use it with a corn-miso soup that is always delicious this time of year. We decided to pickle the tomatoes to lend a little more acidity to the dish, and extras are pretty awesome to have around to add to salads or a martini. Using smoked paprika on the tofu mimics the andouille that accompanies traditional maque choux. This recipe may seem a little daunting, but it can be done in about 35 to 40 minutes. You just need be organized.
Maque Choux with Corn-Miso Soup
4 servings
1 lb. extra-firm tofu (such as local tofu maker, Mofu, available at Local Harvest and Maude’s Market)
5 Tbsp. olive oil, divided
2 Tbsp. sesame oil
1 tsp. smoked paprika
1 Tbsp. soy sauce
2 tsp. cornstarch
½ tsp. white pepper
5 ears of corn
1 onion, diced
3 cloves garlic, minced
3 tsp. salt
1 Tbsp. shiro miso (white miso)
1 lb. okra
Pickled Tomatoes (recipe follows)
1 sprig thyme, for garnish
??• Cut the Mofu into ½-inch slices and set on a rack to dry. In a small bowl, mix 2 tablespoons of olive oil, the sesame oil, smoked paprika, soy sauce, cornstarch and white pepper until smooth. Coat the Mofu with the mixture and refrigerate.
• Slice the kernels off the ears of corn and set aside. Place the cobs in a saucepot and add enough water to cover. Simmer over high heat about 15 minutes to make a corn stock. Meanwhile, prepare the grill.
• In a saucepan, saute the onion in 2 tablespoons of olive oil over medium-high heat until translucent. Add garlic and saute 1 minute, until fragrant. Add corn kernels and about 2 teaspoons of salt and stir.
• Add 2 cups of the stock to the sauteed corn and continue cooking about 12 minutes, until the corn is soft.
• Puree the corn mixture in a food processor or blender and pass through a fine mesh strainer. Add the shiro miso to the strained puree and stir to combine. Set aside.
• In a bowl, coat the okra with 1 tablespoon of olive oil and 1 teaspoon of salt. Grill the okra over the hot grill, about 5 to 7 minutes per side. Add the marinated Mofu and grill 3 minutes per side.
• To serve, put a large spoonful of the corn puree on a plate and top with the grilled okra. Place 1 or 2 slices of Mofu next to the puree and garnish with pickled tomatoes and fresh thyme leaves.
Pickled Tomatoes
Makes 1 pint
In a pot, combine 1 cup of water, 2/3 cup of rice wine vinegar, 1/3 cup of sugar, 2 sprigs of thyme and 1 bay leaf and bring to a boil over high heat. Boil for 1 minute. Remove the mixture from the heat and put in the refrigerator to cool. Pierce ½ pound of cherry or grape tomatoes with a knife and place them in a clean, pint-sized mason jar. Cover with the cooled pickling liquid, add the lid and refrigerate until ready to use. The tomatoes will keep for several weeks.
This article appears in July 2013.