Go Back
Cantonese-Style Creamed Corn with Tofu

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!
Course Main Course
Keyword plantbased, tofu, wholegrains
Servings 4
Author Robin Asbell


  • 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


  • 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.