Tofu with Corn & Tomatoes

I'm treating tofu like any other protein these days and so a lot of stir fries are being made in my kitchen with it. Tofu paired with seasonal vegetables in an Asian inspired stir fry sounded good to me and since corn and tomatoes are everywhere these days, I decided to cook with them. It turned out to be a fabulous combination.
I really enjoy rice noodles with stir fried vegetables. It feels like such an indulgent meal. It satisfies my greasy, salty, carby food cravings really well and it's still pretty healthy, not to mention delicious!

Recipe adapted from Dinner: Changing The Game, Melissa Clark
Makes 3 servings

Ingredients:
1 tbsp fish sauce
2 tbsp soy sauce
2-3 tbsp lime juice (depending on how tart you want)
1 tbsp sunflower oil
14 oz firm tofu, cut into 1" cubes
1 tbsp sesame oil
1 bunch green onions, cut into 1 1/2" pieces
1 tbsp grated ginger
1 tbsp minced garlic
2 corn on the husk, kernels stripped
1 pint cherry tomatoes, halved
1/4 tsp sea salt
1 tsp honey
2 cups basil leaves, roughly torn if leaves are large
2 oz rice noodles, cooked according tp package directions

Procedure:
Mix the fish sauce, soy sauce, lime juice & honey in a small bowl and set aside. Heat sunflower oil in a wide non stick pan on medium high and fry the tofu cubes about 2 minutes on each side without disturbing so they get a nice brown crust. Cook by tossing it gently for a minute or two more to get all sides. Set aside on a plate and salt it. In the same pan, heat sesame oil and saute green onions for a minute or two until the dark green parts are wilted. Add garlic and ginger and fry for 30 seconds till the raw smell is gone. Add corn, cherry tomatoes and sea salt and cook stirring constantly for 2 minutes. Add soy sauce mixture and cook for another minute. Take it off heat and toss with basil leaves and cooked rice noodles. Serve hot ad enjoy!