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1
Remove kernels from cobs (this is a great way to do it: https://food52.com/blog/2259-how-to-de-kernel-corn). Set kernels aside until ready to use.
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2
Place cobs in a pot with water to cover. Bring to a boil, then lower the heat and let the water simmer for 20 to 30 minutes (which is conveniently how long it will take to brown the tofu and saute the other soup ingredients). During the last 5 minutes of cooking, throw in the cilantro stems. Strain and set aside until ready to use.
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3
Heat coconut oil in an appropriately sized skillet. Briefly saute the onions, corn kernels, and ginger until the onions turn translucent.
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4
Add the corn mixture to a Vitamix or another type of blender and add enough corn stock to cover. Puree until the mixture is smooth. Add remaining corn stock and blend. Strain through fine-mesh sieve. [Editors' note: This will result in a very thin soup. You may want to return some of the solids to the soup to add bulk.]
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5
Press tofu with kitchen towels or paper towels to remove excess water. Using your hands, crumble the block into small-ish pieces, about the size of peas.
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6
Heat coconut oil in a skillet large enough to hold the tofu in a single layer. Add tofu and saute until it turns golden brown. Keep the tofu moving to prevent it from sticking to the pan. The remaining moisture from the tofu will evaporate out, and you'll have a slightly crunchy, finely-textured end product. If desired, drain the tofu on paper towels.
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7
Combine the fish sauce, lime juice, and sugar, if using. Toss with cooked tofu. Fold in cilantro and chili peppers.
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8
Portion soup into bowls. Top with a large spoonful of tofu larb. Garnish with additional cilantro or chili peppers, if desired.
