Simply grate the ginger, mince the garlic and add to a large bowl with the soy sauce, chilli flakes, sugar and sesame oil
Whisk together then add the sliced tofu (either cubes or cut into triangles) and leave to marinade for minimum 30 minutes
Place the boiling water into a pot with the stock cube and give a good stir
Place the marinated tofu into a non-stick pan and fry on a high heat for around 5 minutes on each side, adding the corn to the pan when you're cooking the final side of the tofu
Place the rice noodles and tenderstem into the pot with the stock and bring to a low simmer for just a few minutes until cooked
Combine the stock to the marinade and enjoy!
*tip, leave a few pieces of tofu aside to add on top so they stay nice and crispy
Bring the stock together with the corn, tenderstem and tofu, garnish with chopped spring onions, and sprinkle a few chilli flakes on top