Seared Tofu with a Peach Corn Salad

1. On your flattop, or a large cast iron pan, over medium low heat, add the corn and sear on all sides until slightly charred. Remove and slice the kernels off the cob and place them into a bowl. Add the diced peaches, chives, chilli, lime and salt. Mix to combine. Set aside.
2. In a small bowl, add the tofu glaze ingredients. Set aside.
3. Slice the tofu in half and then into squares like the video, next stab wooden skewers through to make kabobs. Drizzle with olive oil and corn starch.
4. Sear the tofu on all sides, cooking for 2 minutes a side, and then brush on the marinade. Cook for another 2 minutes per side. On a clean part of the flattop, add a tbsp of oil and add your thinly sliced garlic and cook until slightly brown. Remove to stop from burning. Set aside.
5. Build your bowl with cooked jasmine rice, then the tofu, brush on more of the glaze and top with the peach corn salad and garlic chips! Dig in!