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

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.

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 ½

  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

Preparation

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