Method:
1 Pre heat the oven to 200°C fan forced.
2 Place corn and bok choy in a bowl and add a dash of water, cover with damp paper towel and microwave on high for 2-3 minutes or until tender. Squeeze over the lemon juice, add the fish sauce, soy sauce and chilli, mix thoroughly.
3 Combine the ketcap manis, chilli, ginger and parsley in a bowl. Coat the tofu in the rice flour and cover in the marinade.
4 Heat oil in a frying pan over a medium heat, cook the tofu for 1-2 minutes on each side, place the pan in the oven for 4-5 minutes or until golden and sticky.
5 Serve the tofu with the bok choy and corn salad to the side.