This recipe begins with a simple corn stock. Corn kernels, onion, and ginger are sautéed, then buzzed into a velvety, smooth soup and topped with larb-style tofu. Larb is a Thai and Laotian preparation of ground meat, but this recipe uses tofu, instead. Did you know you can cook tofu like ground meat? I didn't either, until Mark Bittman wrote about it a few weeks ago (thanks for that Mark!). You simply crumble up the tofu and sauté it until it turns golden brown. I used coconut oil, but you can use any oil you'd like. After the tofu turns GBD (golden brown delicious), it gets tossed with some fish sauce, lime juice, cilantro, and chili pepper.

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