Cut the tofu into 12 even-sized pieces and lay them on a triple thickness of absorbent kitchen paper. Lay 3 layers of kitchen paper on top and gently press down to draw out excess moisture, then leave to sit while you cook the corn.
Put the arame and porcini in a heatproof bowl and pour over the boiling water.
Heat a dry deepish, wide non-stick pan that has a tight-fitting lid. Brush the corn cobs with
Once the corn is cooked, take it out of the pan and rinse the pan out with some hot water – it will splutter a bit, as it will be fairly hot, so stand back. Put the pan back on the stove and heat it up again. Add the remaining vegetable oil followed, by the sesame oil. Place the tofu in the pan and cook it until golden on both sides – this will take about 2–3 minutes on each side.
While the tofu is cooking, whisk the miso with the mirin and the 400ml warm water. Once the tofu is cooked, pour the miso mixture into the pan together with the arame, porcini and their soaking water, and bring to the boil.
Cut each corn cob into 6 pieces (it can be hard to cut through the core, so use a large knife) and add these to the pan. Cover and cook at a rapid simmer for 12 minutes. Taste and adjust the seasoning with a little soy sauce or salt, if necessary, and serve while hot, sprinkled with the sliced spring onions.
© 2007 Peter Gordon. All rights reserved.