Stir-fried corn is the star ingredient in this scrumptious vegan summer dinner! It’s also made with protein-packed pan-fried tofu, spicy jalapeño peppers, fresh basil, and a flavorful sauce. It’s super easy and so tasty!
Corn might not be the first thing that comes to mind when you think of stir-fry veggies. Most folks find fresh corn more suited to dishes like corn chowder, corn fritters, or cornbread, which are delicious, but corn has way more potential!
Corn actually makes an excellent main ingredient for a stir-fry. Think about it: fresh corn kernels are firm and cook up tender crisp, and they have a wonderful sweet flavor that deliciously compliments the savory and salty notes you find in stir-fry sauces.
For this corn stir-fry I’ve used fresh summer corn, cut directly from the cob. This is really the only way to do it — frozen corn is great for some recipes, but it’s a bit too soft for a stir-fry. We’re also using some of my favorite ingredients to pair up with corn, namely fresh basil and jalapeño peppers, along with pan-fried tofu for protein.
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Ingredients You’ll Need
- Soy sauce. Need a substitute? Try tamari or liquid aminos.
- Hoisin sauce. This is available in the international aisle of most supermarkets.
- Lime juice. Use freshly squeezed juice, and not bottled.
- Cornstarch.
- Vegetable oil. Just about any neutral, high-heat oil can be substituted. Peanut oil, canola oil, and corn oil are all fine!
- Tofu. Super-firm tofu is best suited for this recipe. Extra-firm will work if you can’t find super-firm, but you’ll need to press it before cooking it.
- Shallots.
- Jalapeño peppers. These add both flavor and heat to the dish, but you can certainly leave them out if you prefer things milder.
- Garlic.
- Corn. Corn that’s been freshly cut from the cob is pretty essential to this recipe. While you could technically get away with using thawed frozen corn, it just won’t be the same. Fresh corn has the perfect texture for stir-frying!
- Scallions.
- Fresh basil.
- Cooked rice. This is optional. Rice is a great accompaniment to stir-fries in general, but since the main ingredient in this dish is already on the starchy side, you can skip the rice if you prefer.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
First remove the corn from the cob. Stand an ear up in a large bowl, then very carefully run a large knife downward to cut the kernels from the cob.
Stir your sauce ingredients together in a small bowl. This includes your soy sauce, hoisin sauce, lime juice, and cornstarch.
Now heat some oil in a wok and add diced tofu. Cook the pieces for a few minutes to brown them, giving them a flip once or twice. Move the tofu to a plate when it’s done.
Raise the heat and add some more oil to the wok. now add sliced shallots and jalapeño peppers. Stir-fry these ingredients for a few minutes, until the shallots are soft and beginning to brown.
Now push the shallots and jalapeños to the side and add some minced garlic. Sauté it briefly, being careful not to burn it.
Now add the corn to the wok. Stir-fry everything for a few minutes, stopping every so often to let the corn sit on the hot surface and brown.
Add the tofu back to the wok and pour the sauce over the corn. Stir-fry the ingredients for another minute or so, giving the sauce a chance to thicken.
Finally, add the scallions and basil to the wok. Mix them in with the other ingredients and continue cooking your stir-fry just until the basil wilts.
Your corn stir-fry is all ready! Give it a taste-test and make any adjustments you deem necessary, then plate it up and dig in, optionally with some rice!
Leftovers & Storage
Leftover stir-fried corn will keep in an airtight container in the refrigerator for about three days. You can heat it up in the microwave or in a skillet on the stove, adding a splash of water if needed.
More Corn Recipes
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Corn Stir-Fry with Tofu & Jalapeño Peppers
Stir-fried corn is the star ingredient in this scrumptious vegan summer dinner! It’s also made with protein-packed pan-fried tofu, spicy jalapeño peppers, fresh basil, and a flavorful sauce. It’s super easy and so tasty!
Ingredients
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon lime juice
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 (16 ounce/454 gram) package super-firm tofu, diced (about ½ inch)
- ½ cup thinly sliced shallots (about 1 shallot)
- 2 jalapeño peppers, seeded and sliced (Note 1)
- 3 garlic cloves, minced
- 4 cups fresh corn kernels (about 5 ears of corn)
- 2 scallions, cut into 1-inch pieces
- 1 cup fresh basil leaves, roughly chopped
- Cooked rice, for serving, optional
Instructions
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Stir the soy sauce, hoisin sauce, lime juice, and cornstarch together in a small bowl.
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Coat the bottom of a large wok or skillet with one tablespoon of the oil and place it over medium heat. Give the oil a minute to heat up, then add the tofu cubes in an even layer (Note 2). Cook the tofu for about 10 minutes, flipping the pieces once or twice. Remove them from the wok and transfer them to a plate when the pieces are golden brown.
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Add the remaining tablespoon of oil to the wok and raise the heat to medium-high. Add the shallot and jalapeño. Stir-fry these ingredients for about 4 minutes, until they soften a bit and the shallots start to brown.
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Push the shallots and jalapeños to the side and add the garlic to the wok. Sauté it for about 30 seconds, stirring it constantly, until it becomes very fragrant.
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Add the corn to the wok. Stir-fry the corn for about 3 minutes, stirring and then occasionally letting the kernels sit on the hot surface for about 30 seconds at a time so they brown in spots (Note 3).
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Return the tofu to the wok, then add the sauce. Continue stir-frying the mixture for a minute or two, until the sauce thickens and coats the corn and tofu.
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Stir in the scallions and basil. Continue to stir-fry the mixture for a few seconds, until the basil wilts, then remove the wok from heat.
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Serve the stir-fry on it’s own, or with rice.
Notes
- You can leave the seeds in your peppers for extra heat, if desired.
- Cook the tofu in batches in you can’t fit it all in one layer.
- Keep a close eye on the wok. Always stir and/or remove it from heat if it starts to smoke.
Nutrition
Calories: 255kcal | Carbohydrates: 42g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 0.2mg | Sodium: 663mg | Potassium: 664mg | Fiber: 5g | Sugar: 16g | Vitamin A: 882IU | Vitamin C: 49mg | Calcium: 41mg | Iron: 2mg
