Sauté brown onion in 1/2 tbsp sesame oil over low-heat for 5 minutes.

Then add 1 tbsp grated ginger and cooked brown rice, stir and cover to retain heat.

Place 1/2 tbsp sesame oil, tamari and 1 tsp ginger in a non-stick pan.

Add sliced tofu, leave to cook for 2-3 minutes, turn, sprinkle with sesame seeds and allow the other side to cook for a further 2 minutes.

Meanwhile, place corn cob in a large, shallow pan with approx. 1 cup water and allow to steam for 5 minutes.

Place brown rice mixture in the centre of your bowl and arrange tofu and vegetables.

Sprinkle with nori flakes and additional sesame seeds, serve and enjoy.