Zest one of the limes and reserve zest. Quarter the limes lengthwise.
Add tofu to a blender and blend until light and airy, the consistency of mayonnaise. Add a splash of water if necessary. Add togarashi, and lime juice and salt to taste.
In a shallow pot over medium-high heat, heat 1 inch of canola oil to 325°F.
Season corn with salt. Add to the pan and gently fry, turning over on occasion. Cook until the corn begins to curl and the edges turn golden to lightly dark brown in spots, about 3 minutes. Reserve and season with black pepper and a squeeze of lime juice.
To assemble, place tofu sauce in a ramekin for dipping. Place corn on a plate. Sprinkle corn with more togarashi and lime zest before serving with quartered limes on the side.