Cantonese-Style Creamed Corn with Tofu over Black Rice
Inspired by a classic Cantonese dish, this has plenty of flavor, and is served over Black rice, for a whole grain boost!
Servings 4
Ingredients
- 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
Instructions
- 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.