Cantonese Style Creamed Corn With Tofu Over Black Rice Recipes

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CANTONESE-STYLE CREAMED CORN WITH TOFU OVER BLACK RICE



Cantonese-Style Creamed Corn with Tofu over Black Rice image

Inspired by a classic Cantonese dish, this has plenty of flavor, and is served over Black rice, for a whole grain boost!

Provided by Robin Asbell

Categories     Main Course

Number Of Ingredients 13

12 ounces silken tofu, firm
2 cups fresh corn kernels (from 2 ears corn)
1 tablespoon avocado oil
1 tablespoon minced fresh ginger
2 cloves garlic (minced)
3 large scallions (diagonally sliced, whites and greens separated)
1 cup vegetable stock
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon cornstarch
1 cup Chinese black rice (cooked)
fresh cilantro leaves
sesame oil or chili oil

Steps:

  • Carefully pat the tofu dry with a clean kitchen towel, and cut into cubes, reserve.
  • Place the corn in a steamer and steam for about 5 minutes, until tender.
  • Place half the corn kernels into a blender or food processor, add 1/2 cup of the stock and process until creamy but still chunky.
  • Heat a medium saucepan over medium-high. When hot, add 1 tablespoon oil. Add the ginger, garlic and white parts of scallions, and cook until fragrant.
  • Add the remaining corn kernels, along with the pureed corn and remaining vegetable stock, add salt and black 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 several cubes 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

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

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

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 :

CANTONESE STYLE TOFU IN BLACK BEAN SAUCE



Cantonese Style Tofu in Black Bean Sauce image

Make and share this Cantonese Style Tofu in Black Bean Sauce recipe from Food.com.

Provided by foodart

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 19

1 lb tofu, cut into 1/2 inch pieces
3 tablespoons soy sauce
1 tablespoon garlic, minced
1 teaspoon toasted sesame oil
3 1/2 tablespoons oil
3 tablespoons fermented black beans, drained and minced
2 tablespoons garlic, minced
1 tablespoon ginger, minced
1 teaspoon hot chili paste
2 onions, thinly sliced
1 red bell pepper, cored, and cut into thin julienne strips
1 yellow bell pepper, cored seeded and cut into thin strips
1/2 lb snow peas, ends snapped
1 1/2 cups vegetable broth
3 tablespoons soy sauce
3 tablespoons rice wine
1 tablespoon sugar
2 teaspoons cornstarch
3 tablespoons oil

Steps:

  • Wrap the tofu slabs in paper towels or a cotton towel, and set a heavy weight, such as a cast-iron skillet on top. Let them stand for 30 minutes to press out excess water. Then cut them into slices about 1/2" thick and 2 1/2" long. Put them in a bowl.
  • Mix the soy sauce, garlic sesame oil and oil and combine together for a marinade and pour it over the tofu slices. Toss lightly to coat, cover with plastic wrap, and let the tofu sit at room temperature for 30 minutes.
  • In a mixing bowl combine vegetable broth, soy sauce, wine, sugar and cornstarch and set aside until needed.
  • Heat a heavy skillet and add 2 1/2 tbsp of the oil. When hot, arrange some of the tofu slices in the pan and sear over very high heat for 2 to 3 minutes on each side, or until golden brown. Remove with a slotted spoon and drain. Reheat the pan and continue frying the remaining slices. Remove and drain.
  • Heat the pan again, add the remaining 1 tbsp oil and heat until hot, about 30 seconds and then add the minced seasonings. Stir-fry about 15 seconds, until fragrant, and then add the onions and bell peppers. Toss lightly with a slotted spoon or spatula over high heat and cook about 2 minutes, until the onions and peppers are slightly tender. Add the snow peas and the sauce, and toss lightly until the sauce has thickened. Add the fried tofu slices and stir the vegetables and sauce with a spatula to coat them. Scoop the tofu and vegetables onto a platter and serve with steamed rice.

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