• 500 g(1 lb) tofu, cut into 2 ½ cm(1 in) cubes
• 150 g(5 oz) corn kernels
• 250 ml(8 fl oz) cream
• 2 spring onions, sliced
• 2 teaspoons sesame seeds, toasted
• 60 g flour
• 1 teaspoon salt
• ½ teaspoon paprika (preferably smoked)
• 3 tablespoons peanut oil
• 60 g(2 oz) walnut pieces, roughly chopped
• 200 g(6 ½ oz) ramen noodles, boiled until cooked, then drained and tossed in a little peanut oil
• 12 chives, finely sliced

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.