Crispy Tofu

Place a medium saucepan of water on to boil for the corn. Drain the Wildwood tofu and cut into 12 squares. Wrap the tofu in paper towels to remove any excess water. Thinly slice 1 clove garlic. Destem the kale and roughly chop the leaves.

Grate or mince 1 clove garlic and add to a small bowl. Finely chop the cherry peppers. Add the cherry peppers, Vegenaise, 1 tsp lemon juice, and a pinch of salt to the bowl with the garlic. Stir hot pepper mayo to combine.

Remove the husk from the corn and cut the cob in half. Add the corn to the boiling water and reduce heat to a simmer. Cook corn until you’re ready to serve. Add the cornstarch to a medium bowl along with ¼ cup water and whisk well. Add the cornflake crumbs to a plate.

Place a large nonstick skillet over medium-high heat with ¼ cup vegetable oil. Toss the tofu in the cornstarch mixture and then press into the cornflake crumbs. Once the oil is hot, lay the tofu into the skillet and cook until well browned, about 3 to 4 minutes per side. Transfer to a paper towel lined-plate and sprinkle with salt.

Return the skillet to medium heat and add the sliced garlic. Cook until fragrant, about 30 seconds, then add the chopped kale. Cook until the greens are bright green and tender, about 2 to 3 minutes. Add the remaining lemon juice and a pinch of salt and pepper and remove from the heat.

To serve, divide the garlicky greens between large plates and top with the crispy tofu. Dollop tofu with hot pepper mayo and serve with the corn.