This is the kind of dish you make on a rainy Sunday evening when you crave the comfort of white rice. I added chopped baby bok choy sautéed in a little minced ginger because it was on hand and needed to be cooked up soon. I always seem to forget the garnishes so I have made them for serving at table so that people can put them on as they wish.
Creamed Corn over Tofu (adapted from Hetty McKinnon, NY Times Cooking)
Yield: 2-4 servings
400g silken tofu (I used medium tofu)
1 1/2 cups fresh corn kernels (from 1 1/2 fresh corn on the cob)
1 tablespoon rice bran oil
1 tablespoon peeled and minced fresh ginger root
2 cloves garlic, minced
3 scallions, finely sliced, divided
1 1/2-cups vegetable stock (I used chicken)
salt and white pepper to taste
1 teaspoon cornstarch mixed with 1 tablespoon water
Cilantro leaves and stems, chopped, for serving
Drizzle of sesame oil or chili oil, for serving
Gently pat dry the tofu if they are packed in water. Slice into 1/2 inch thickness and arrange in a single layer on a microwaveable plate or glass dish. Set aside.
Process 3/4 cup of the corn kernels until creamy but still chunky.
In a large skillet or wok, heat the pan over medium high heat. When the pan is hot, add the oil. When the oil is hot, add the ginger, garlic, and 2 of the sliced scallions. Cook until fragrant, about 30 seconds. Add the processed corn, the whole kernels, and the stock. Cook 2-3 minutes until it bubbles around the edges. Add the cornstarch slurry, stirring constantly, until thickened. Add salt and white pepper to taste. Sprinkle over the remaining scallions. Remove from heat.
Heat the tofu gently in the microwave, 60-90 seconds. Remove the dish from the microwave and spoon over the creamed corn. Serve at once with steamed rice, chopped cilantro, and sesame oil and/or chili oil for drizzling.
That’s it. Easy peasy.