Place tofu on paper towels for 30 minutes to extract some of the water. Meanwhile, put corn, cream, spring onions and sesame seeds in a small saucepan, bring to the boil and simmer, uncovered, until cream has reduced by half. Purée in a blender or small food processor, check seasoning and keep warm.
Combine flour, salt and paprika and use this to coat the tofu. Heat half the oil in a frying pan and cook half the tofu until golden on all sides. Remove to a warm plate and cook remaining tofu. Add the remaining oil and gently fry walnuts until just golden.
To serve, place a quarter of the corn cream onto each plate, place a pile of noodles on top and then some tofu. Scatter with walnuts and sprinkle with chives.
© 2003 Peter Gordon. All rights reserved.