The panko-crusted tofu had crunch and creaminess as only panko breadcrumbs wrapped around delicate silken tofu could have. Adding a contrasting sparkle were the fresh corn kernels, offset by the salty, sour, and umami flavours of the corn salsa dressing.
Cut off the top of the garlic heads, exposing some of each cloves.
Place each head on a square of aluminium foil large enough to wrap it.
Drizzle some olive oil on the exposed cloves, plus a pinch of salt.
Wrap up each garlic head.
Bake in a 180 degC oven for 1 hour.
For the Corn Salsa...
Clean and trim the red peppers. Smear with olive oil and roast in a 180 degC oven for 40 minutes.
Husk the corn, pull off the silky threads, and cut out any blemishes.
Bring a large pot of water to the boil.
Add the corn cobs and bring back to the boil. Put the pot lid on, continue boiling for 5 minutes, turn off the heat, and let the corn cook in the hot water for another 5 minutes.
Remove from the hot water and allow to cool.
When cool enough, slice the kernels from the cob.
Chop the cherry tomatoes into quarters.
Toast the pine nuts until just starting to brown.
In a shaker, combine the ingredients for the salsa dressing: parsley, olive oil, truffle infused oil, lime juice and zest, mustard, salt and pepper.
Shake until combined.
Finely chop the cooled roasted red peppers.
In a large bowl, gently combine the corn, tomatoes, red peppers, chilli, spring onion, pine nuts, and dressing. Cover and set aside in the refrigerator.
For the Panko Breaded Tofu...
Slice the tofu into bite sized pieces. It is very delicate, so be gentle.
Carefully coat each piece in flour, then egg, then breadcrumbs.
Fry in hot oil until golden brown.
Drain on paper towels.
Notes
Serve the tofu and artichokes over the salsa, with the roast garlic and a salad.