1. First make the ﬁlling. If using canned corn, wash it and drain well. In a big bowl, crumble the tofu with your ﬁngers and add the corn, oil, salt, milk and hot water and mix until well combined. Whisk in the cornmeal. The ﬁlling should be moderately smooth besides the corn and small pieces of tofu.
2. Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit/gas mark 4. Oil the baking pan very well.
3. If the sheets of phyllo are bigger than your baking pan, cut them to size. Don’t worry if a sheet tears as you can easily patch up any damage – only the top two sheets need to stay undamaged.
4. Place a sheet of phyllo in the baking pan. (Cover the remaining sheets with plastic wrap to prevent them from drying out.) Brush oil lightly over the sheet. Cover with another sheet and oil it. Repeat this process with two more sheets.
5. Spread one-ﬁfth of the ﬁlling evenly over the top with a spatula. Cover with one sheet, oil lightly and cover with a second sheet (this one doesn’t need oiling). Spread one-ﬁfth of the ﬁlling evenly over the top. Continue like this until you have used up all the ﬁlling and you have five layers each of ﬁlling and phyllo sheets.
6. To ﬁnish, brush a little oil over the remaining five sheets of phyllo and lay them on top of the pie – the two best, undamaged sheets should be on the top. Tuck in any pastry or ﬁlling sticking out of the pan by pushing a spatula between the pie and the sides of the pan. Use a sharp knife to score 12 squares into the pastry.
7. Bake in the preheated oven for 45 minutes, or until the top turns golden brown and the pie isn’t wobbly or soft to the touch.
8. Allow to cool completely (at least five hours, or overnight) in the pan before serving.