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

Such a delicious recipe. The textures are everything. Using fresh sweet corn was a fantastic choice to balance out the ginger-garlic-scallion mix. To those wondering, no, you do not cook the tofu. Placing the slices on top of the hot rice and ladling the hot creamed corn over it just gently warms it, though. We drizzled chile crisp over the top, which really took the dish to the next level. Best of all: it's so darn easy and quick to make!!! Dinner was ready in 20 minutes.

Does the tofu not need to be cooked?

I whipped it up for lunch with corn left over from last night's dinner; it was easy and comfort food-ish to the point of being a little bland. Some gochujang took care of that (sriracha also would have worked.) Next time, I might add some soy sauce and some sprouts and crushed peanuts on top for some crunch. I also "wrung out" the corn cobs and added that liquid to the veggie stock. Thanks!

The tofu doesn't get cooked? Or did I skim over this too quickly?

Though tofu is technically already "cooked," I don't want to serve cold tofu atop warm rice topped with warm corn, so I intend to dust my tofu with corn starch and saute it in oil to get it crispy.

Curious. I’m Cantonese but never heard of it.

Answer to confused commenters: No, the tofu does not need to be cooked—tofu is completely fine to eat out of the container. This is very common in Asian cuisine. See for example 皮蛋豆腐 (tofu with century egg), ลาบเต้าหู้ (vegan larb made with firm tofu), liang ban dou fu (literal translation is cold mixed tofu; it's a riffable dish with many different varieties), 凉拌豆腐丝 (dried tofu sheets mixed with herbs), and hiyayakko (a Japanese chilled tofu recipe).

I agree that while tasty, it needed some spice or heat. I would probably add sesame oil or perhaps red chili flakes next time. My husband would choose a firing squad over tofu, so I served with grilled scallops and it was great. Grilled shrimp would also be a good addition.

We stan! Note: have not made this yet, but I’m sure it’s delicious.

I increased the ginger and garlic and added some Thai green chillies and it was simple and wonderful. I would recommend not adding the Chile oil because it overpowers the ginger garlic scallion taste. The silken tofu feels a little bland though.

A nice, easy WFH lunch. I made half a recipe with one can of corn, one egg, black pepper, and twice as much garlic as the recipe called for and put rice vinegar, sesame oil, and soy sauce on top (everything else was done according to the recipe).

Tofu does not need to be cooked, it can be eaten raw. However, I find that there is little flavor to raw or cooked tofu. Tofu beautifully takes on the flavor of whatever it's cooked with. For this dish, I would probably lightly sauté the tofu....however, the silken tofu will break up, and I would use the firm style to keep it whole. And I would also probably add some shoyu to the tofu while it's sautéing, to get a little salty umami.

Included chunks of chicken, tasted great

Tofu doesn’t get cooked. Delicious and delicately flavored recipe. I recommend using less ginger lest it overpower the dish.

i ate creamed corn rice growing up and still enjoy it today! this recipe is such a nice take on sook mei fan, which usually calls for canned creamed corn. the fresh corn kernels really took the sauce to the next level. the stock i had on hand wasn't seasoned so i added a few tsp of salt to the sauce and it was great!