Tofu with Soy-Butter Corn

Wrap tofu in a kitchen towel and place in a shallow baking dish or on a rimmed baking sheet. Weigh down with a heavy object (a cast-iron skillet topped with a couple of heavy cans works well). Let sit at least 15 minutes and up to 1 hour (go the full time if you can).

Meanwhile, cut kernels from corn cobs. (Save cobs to make stock in the future.) You should have about 3 cups kernels; if you have much more, save for another use.

Unpack and unwrap tofu and transfer to a cutting board. Slice crosswise into 8–10 planks about ½" thick; pat dry. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Working in batches if needed, fry tofu in a single layer until golden brown all over, about 2 minutes per side. Transfer to a plate and season lightly with salt.

Reduce heat to medium and add remaining 1 tsp. oil. Set a small handful of scallions aside for serving; add remaining scallions to skillet and cook, stirring often, until wilted and starting to brown, about 2 minutes. Add corn and cook, stirring, until kernels are well coated, about 2 minutes. Pour in mirin, 3 Tbsp. soy sauce, and 2 Tbsp. water and bring to a simmer. Nestle in tofu and cook until sauce reduces slightly, about 3 minutes. Swirl in butter and cook until sauce is glossy and coats tofu, about 2 minutes.

Set a few herbs aside for serving. Remove tofu mixture from heat and stir in remaining herbs. Sprinkle with gomasio and top with reserved scallions and herbs. Drizzle with sesame oil and more soy sauce if desired. Serve over rice.