Eating clean doesn’t mean missing out on flavor you can skip the anchovy in the avocado if you prefer, but we highly recommend leaving it in for that added umami factor.
The combination of flavors in this recipe sweet late-season corn, soy, and butter is not unusual. As Hiroko Shimbo writes in her book Hiroko’s American Kitchen, corn and butter are a common pair in Hokkaido, the northernmost island of Japan, where both are produced. Here the three come together, along with pan-fried tofu, scallions, mirin, and sesame oil, to make an ultra-flavorful, just-rich-enough vegetarian main. Serve it over rice, a chewy grain like farro or wheat berries, or arugula dressed with rice vinegar and more sesame oil. A crispy fried egg would also be welcome.