Blend the chilli, ginger, garlic, sugar and 2 tablespoons soy sauce in a small food processor to a loose paste. Drain the tofu and pat dry on kitchen paper. Cut into chunks. Mix with the chilli paste in a non-metallic bowl, then cover and leave to marinate for 1–2 hours.
Heat 1 tablespoon of the oil in a frying pan or shallow flameproof casserole over a high heat. When very hot, tip in the tofu mixture and fry quickly, turning occasionally, for 5 minutes, until browned on all sides. Lift out with a slotted spoon on to a plate.
Add the remaining oil to the pan, stir in the spring onions and corn and stir-fry for 3–4 minutes until beginning to brown. Add the cabbage and stir-fry for 2 minutes. Tip in the rice and coriander and stir-fry for a further 5 minutes until the rice is thoroughly hot. Drizzle with the remaining soy sauce, stir in the coriander and scatter with the tofu. Cook for a further 1 minute.