Set a large nonstick skillet or well-seasoned wok on the stove and place a paper towel-lined plate nearby for the cooked tofu.

Drain the tofu and wrap it in a clean kitchen towel or several paper towels. Set it on a cutting board and place a heavy skillet or a few cans on top for 10 minutes to press out extra water.

While the tofu presses, cut the zucchini, slice the scallions, keeping the whites and greens separate, and tear the basil leaves.

Juice one lime half into a small bowl. Add the soy sauce and water to that bowl and stir to combine.

Unwrap the tofu and cut it into 3/4-inch cubes.

Put the tofu cubes in a medium bowl. Sprinkle the cornstarch over the tofu and toss gently until the pieces have a light, even coating.

Set the skillet over medium-high heat and add 2 tablespoons of the oil.

Put the tofu in the hot skillet in a single layer. Cook for 3 to 4 minutes, without moving it much, until the bottoms look deep golden.

Turn the tofu pieces with tongs or a spatula. Cook for 3 to 4 minutes more until several sides are golden and the outside feels firm. Transfer the tofu to the paper towel-lined plate.

Add the remaining 1 tablespoon oil to the same skillet. Put the zucchini into the skillet and spread it into an even layer.

Cook the zucchini for 2 minutes, then stir it once. It should be starting to brown in spots but still look a little firm.

Add the frozen corn and the scallion whites and light green parts to the skillet. Cook for 2 minutes, stirring a few times, until the corn is hot and the zucchini is just tender.