Tofu Stackup

1. In a large saucepan, cook corn, covered, in boiling salted water for 7 minutes. Drain.

2. Meanwhile, slice each block of tofu horizontally into 4 slices. In a shallow dish combine cornmeal, chili powder, and salt; dip tofu into mixture to coat.

3. In a 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook tofu in batches for 2 to 3 minutes per side until crisp and golden brown, adding more oil as needed. Remove tofu from skillet; add sweet pepper and green tomatoes and cook in remaining oil about 3 minutes until tomatoes are heated through and lightly browned and peppers are crisp tender.

4. Cut corn from cob. Place one slice tofu on each of four serving plates. Top with half of the corn, peppers and tomatoes. Top with remaining tofu slices, and remaining corn, peppers, and tomatoes. Serve with lime wedges and fresh cilantro leaves.