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Method
Step 1
Combine the chilli, garlic, lime zest and lime juice in a medium bowl. Reserve half the chilli mixture in a small bowl. Add tofu to remaining chilli mixture. Turn to coat. Set aside for 10 mins to develop the flavours.
Step 2
Heat a barbecue grill or chargrill on medium. Cook the corn, turning occasionally, for 10 mins or until tender and charred. Cool slightly. Use a small serrated knife to cut down the sides of the corn to release kernels. Transfer to a bowl. Cook tofu for 1-2 mins each side or until lightly charred.
Step 3
Add spinach and rocket to the corn with the coriander. Toss to combine.
Step 4
Add vinegar and oil to the reserved chilli mixture and stir to combine.
Step 5
Divide the corn mixture among serving plates. Top with tofu, radish, spring onion and avocado. Drizzle with the dressing.
