Batar-tohu (corn and tofu)

Instructions

1. Cook the corn cobs in a large pot of salted water for 25 minutes, until the kernels are tender. Drain them, let them cool slightly, then cut the kernels off the cob with a knife.
2. Peel and finely slice the onions. Crush the garlic. Cut the tofu into 2 cm cubes and pat them dry with kitchen paper.
3. Heat the oil in a skillet over medium-high heat and brown the tofu cubes for 5 to 6 minutes, turning them, until nicely colored. Set aside.
4. In the same skillet, cook the onions and garlic for 4 minutes, until translucent.
5. Add the diced tomato and let it break down for 3 minutes. Stir in the corn kernels and soy sauce, then mix for 2 minutes.
6. Return the tofu, season with salt, pepper and chili, then simmer for 5 minutes over low heat so the flavors blend.
7. Sprinkle with chopped coriander and serve right away, with white rice.