Sook Mei Faan Cantonese Creamed Corn With Tofu And Rice Recipes

SOOK MEI FAAN (CANTONESE CREAMED CORN WITH TOFU AND RICE)

Sook Mei Faan (Cantonese Creamed Corn With Tofu and Rice) image

Creamed corn over rice is a quintessential Cantonese dish often served at cha chaan tengs, casual diners that are ubiquitous in Hong Kong. There are many variations of sook mei faan, or corn rice. Some include chunks of pork or chicken, while another rendition has the creamy corn ladled over fried fish fillets. While this dish is traditionally made with canned creamed corn, this vegan version uses fresh corn, which offers a well-rounded sweetness that still feels bright, and is served over cold silken tofu, offering a pleasing contrast in texture and temperature.

Provided by Hetty McKinnon

Categories weekday, grains and rice, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 (14-ounce) packages silken tofu, drained
3 cups corn kernels (1 pound), from 3 large cobs or thawed from frozen
1 tablespoon neutral oil, such as grapeseed, vegetable or canola, plus more as needed
1 (1-inch) piece ginger, peeled and finely chopped
1 garlic clove, finely chopped
2 scallions, finely sliced, plus more for serving
1 1/2 cups vegetable stock
Kosher salt
White pepper
2 teaspoons cornstarch mixed with 2 tablespoons water
Steamed rice, for serving
Cilantro leaves and tender stems, for garnish
Sesame oil or chile oil, for drizzling

Steps:

Carefully pat the tofu dry with a clean kitchen towel, and cut each block into 8 slices.
Place half the corn kernels into a blender or food processor, and blitz until creamy but still chunky.
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.
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.

SOOK MEI FAAN (CANTONESE CREAMED CORN WITH TOFU AND RICE)

Sook Mei Faan (Cantonese Creamed Corn With Tofu and Rice) image

Hetty McKinnon - https://cooking.nytimes.com/recipes/1021337-sook-mei-faan-cantonese-creamed-corn-with-tofu-and-rice

Provided by Melanie Thewlis

Categories Lunch

Time 40m

Number Of Ingredients 10

Ingredients

600g silken tofu
255g corn (1 400g tin)
400g creamed corn (1 tin)
20 mL sunflower oil
17g ginger (1 thumb)
11g garlic (1 clove)
50g spring onion (4 stems)
500mL vegetable stock
6g corn starch (2 tsp)
25g coriander (half bunch)

Steps:

Cook rice.
Finely chop ginger, garlic and spring onions.
In a medium saucepan, fry ginger, garlic and spring onions in sunflower oil for two minutes.
Add corn, creamed corn and stock and bring to the boil. Boil for three minutes.
In a small bowl, combine the cornflour with two tablespoons of the corn mixture.
Add cornflour slurry to saucepan and boil for another three minutes. Season with salt and pepper to taste.
Into each serving bowl place rice, sliced tofu, and corn mixture. Garnish with coriander.

Nutrition Facts :

CORN & TOFU SOUP (CHINESE STYLE)

Corn & Tofu Soup (Chinese style) image

Make and share this Corn & Tofu Soup (Chinese style) recipe from Food.com.

Provided by vikkie

Categories Soy/Tofu

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 can creamed corn
1 can water
400 g tofu (diced)
1 egg whites or 1 egg substitute
salt & pepper (to taste)

Steps:

mix the cream corn, tofu and water together and bring to a boil, stir constantly simmer under low heat, add the egg and stir briefly.
if you want a thicker soup, stir in some cornflour paste (1/2 tablespoon of corn flour mixed with 2 tablespoons of cold water).
stir constantly and simmer under low heat for 1 minute.

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