Preheat the oven to 120°C/250°F/gas mark ½.
Drain the tofu and pat dry with kitchen paper. Mix the corn flour and the five spice well on a plate. Cut the tofu into 3 cm cubes and roll them in the flour mix until coated on all sides.
Heat 4 tablespoons olive oil in a frying pan or wok and fry the tofu evenly on each side until golden brown. Remove from the pan with a slotted spoon or tongs and put on some kitchen paper on a plate. Place in the oven to keep warm. Keep the remaining oil in the pan.
Finely chop 2 tablespoons of coriander and set aside. Cut the spring onion into 2 cm lengths, crush the garlic clove, finely slice the carrots into thin matchstick style strips, cut the sweet corn in three, chop the pak choi, and deseed the chilli and finely chop.
Add the spring onions, garlic and chilli to the remaining oil in the frying pan and fry for 2 minutes stirring constantly. Add the carrot, sweet corn and fry for 5 minutes, continue to stir everything around so the vegetables cook evenly.
Add the pak choi, 1 teaspoon of sugar, 1 tablespoon soy sauce and 200 ml of stock, cook for a further 3 minutes then add the noodles, break them up with a fork and cook for a further 2 minutes, season with salt and pepper to taste. Squeeze the juice from the lime over the stir-fry.
Take the tofu out the oven and serve on top of the stir-fry with lots of coriander sprinkled on top.