Pat the tofu dry and cut into neat 1.5 cm cubes. Peel the pumpkin, slice into thick batons, then dice into small cubes. Measure about 2 tbsp each of frozen edamame and drained corn kernels.

Heat 2 tbsp oil in a wide pan over medium heat and add the tofu in a single layer. Fry about 1 minute per side until golden and set, so the cubes hold their shape.

Add the diced pumpkin and toss over the heat until the edges caramelize and turn golden — this browning is where the sweetness comes from.

Toss in the corn and edamame, and lower the heat. Season with 1 tsp kombu salt, 1/2 tsp white pepper, and a pinch of oregano, then raise the heat and toss until every cube is coated.

Add a splash of water so the pumpkin steams silky-soft and the edamame thaws; let the liquid cook off. Stir in 1 tsp soy sauce and toss until glossy and fragrant. Serve hot over rice, with fresh chili rings if desired.