Sook Mei Faan (Cantonese Creamed Corn With Tofu and Rice)
Updated Aug. 25, 2020
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2(14-ounce) packages silken tofu, drained
- 3cups corn kernels (1 pound), from 3 large cobs or thawed from frozen
- 1tablespoon neutral oil, such as grapeseed, vegetable or canola, plus more as needed
- 1(1-inch) piece ginger, peeled and finely chopped
- 1garlic clove, finely chopped
- 2scallions, finely sliced, plus more for serving
- 1½cups vegetable stock
- Kosher salt
- White pepper
- 2teaspoons cornstarch mixed with 2 tablespoons water
- Steamed rice, for serving
- Cilantro leaves and tender stems, for garnish
- Sesame oil or chile oil, for drizzling
Nutritional analysis per serving (4 servings)
442 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 7 grams polyunsaturated fat; 57 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 24 grams protein; 1129 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Carefully pat the tofu dry with a clean kitchen towel, and cut each block into 8 slices.
- Step 2
Place half the corn kernels into a blender or food processor, and blitz until creamy but still chunky.
- Step 3
Heat a medium saucepan or deep skillet over medium-high. When hot, add 1 tablespoon oil. Add the ginger, garlic and scallions, and cook for 20 seconds until aromatic. (They shouldn't brown too much.) Add the remaining corn kernels, along with the blitzed corn and vegetable stock, season well with salt and white 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.
- Step 4
Divide rice among bowls. For each serving, lay 4 slices 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.
- If you don’t have cornstarch, you can thicken the creamed corn by adding an egg. Beat 1 egg, reduce heat to low, and slowly pour the egg in a steady stream into the corn mixture. (Do not stir.) Allow to cook for 30 seconds, then slowly stir with chopsticks or a fork to create long strands of egg. This dish can also be eaten with pasta or noodles.
Private Notes
Comments
Such a delicious recipe. The textures are everything. Using fresh sweet corn was a fantastic choice to balance out the ginger-garlic-scallion mix. To those wondering, no, you do not cook the tofu. Placing the slices on top of the hot rice and ladling the hot creamed corn over it just gently warms it, though. We drizzled chile crisp over the top, which really took the dish to the next level. Best of all: it's so darn easy and quick to make!!! Dinner was ready in 20 minutes.
Does the tofu not need to be cooked?
I whipped it up for lunch with corn left over from last night's dinner; it was easy and comfort food-ish to the point of being a little bland. Some gochujang took care of that (sriracha also would have worked.) Next time, I might add some soy sauce and some sprouts and crushed peanuts on top for some crunch. I also "wrung out" the corn cobs and added that liquid to the veggie stock. Thanks!
So delicious. Made exactly as is. Forgot to save some scallions for the top but it didn’t matter.
This was delicious. To be honest, after seeing the comments saying it was kind of bland, I decided to double the aromatics and seasonings (ginger, garlic, etc, but not too much salt). But the finished dish was SO flavourful. 4/4 family members want it again!
I really loved this recipe, definitely a 5/5 for me. Great textures and fun temperature difference. We also topped ours with chili crisp and it was wonderful. The white pepper is fantastic in this too. It feels fancy but is so quick to make.