Preheat the oven to 200°C. Drain the tofu, wrap in paper towels and press underneath something heavy (like a mortar and pestle or a pot with cans in it) to get as much liquid out as possible. You can skip this, just accept that the end result won’t be quite so crispy.
Shuck the corn and grill directly on the flames of a gas element or a barbecue, turning occassionally, until charred in spots and mostly cooked through.
Meanwhile, make the dressing. In a small pot, heat the rice vinegar and sugar until the sugar is dissolved. Remove from the heat, add the finely chopped chilli, garlic, lime zest and juice and sesame oil.
Slice the cucumbers into matchsticks (as in photo). Spoon 3 tablespoons of dressing over the top, toss to coat and set aside.
Serve with crispy tofu, extra chilli oil. You can also add avocado and soft boiled eggs if desired