Carefully pat the tofu dry with a clean kitchen towel, and cut into cubes, reserve.
Place the corn in a steamer and steam for about 5 minutes, until tender.
Place half the corn kernels into a blender or food processor, add 1/2 cup of the stock and process until creamy but still chunky.
Heat a medium saucepan over medium-high. When hot, add 1 tablespoon oil. Add the ginger, garlic and white parts of scallions, and cook until fragrant.
Add the remaining corn kernels, along with the pureed corn and remaining vegetable stock, add salt and black pepper, and cook for 2 to 3 minutes to bring the mixture to a boil. Stirring constantly, slowly add the cornstarch slurry, and cook for 2 to 3 minutes until the mixture is slightly thickened.
Divide rice among bowls. For each serving, lay several cubes of silken tofu on top of the rice and top with a few spoonfuls of the creamed corn. Finish with scallions, cilantro and drizzle with sesame or chile oil.