Best Stir Fried Cucumber With Tofu Recipes

Cucumber and Tofu Stir-Fry image

Provided by Anita Jacobson

Time 30m

Number Of Ingredients 13

2 large (~ 450 gram / 1 lb) cucumber
1 block (450 gram / 1 lb) firm/extra-firm tofu
3 cloves garlic, minced
2 scallions, thinly sliced, separate whites from greens
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoon soy sauce/tamari
2 tablespoon rice vinegar
1 tablespoon water
1 teaspoon sesame oil
1 teaspoon cornstarch
1/2 teaspoon chili (red-pepper) flakes
1/2 teaspoon Sichuan peppercorns

Steps:

Prep cucumber: Peel each cucumber in alternating stripes, cut into two halves, remove the seeds, and cut into 1/4-inch pieces at a diagonal.
Mix cucumber slices and a teaspoon of salt in a mixing bowl. Rest 15 minutes, or until the cucumbers are wet and pliable to the touch. Rinse the cucumber under cold running water to remove the salt, strain, pat dry, and set aside.
Prep tofu: Cut tofu into 1/2-inch cubes. Fry with two tablespoon of oil in a frying pan until golden brown and set aside.
Mix sauce: Stir together all the sauce ingredients and set aside.
Stir-fry: Heat a wok over medium-high heat. When the wok is hot, add a tablespoon of oil and swirl around to coat the wok. Add garlic and white part of scallions and sauté for 15 seconds. Add cucumbers and fry for 2 minutes. Finally, add fried tofu, sauce, salt, pepper, and the green part of scallions (reserving a tablespoon for garnish). Stir for 1 minute, or until the sauce becomes thick and coats the cucumber and tofu.
Serve: Turn off the heat, and transfer the dish to a serving bowl. Garnish with scallions.

Stir-Fried Cucumber With Tofu image

Provided by Hetty McKinnon

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 large cucumbers (about 1 1/2 pounds), peeled in alternating vertical stripes, seeded, then cut on the bias 1/4-inch thick
Kosher salt
3 tablespoons vegetable oil
1 (14-ounce) package extra-firm tofu, crumbled
1 garlic clove, finely chopped
Finely chopped scallions, toasted white sesame seeds and steamed rice, for serving (optional)
Freshly ground white pepper
2 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch
1/2 teaspoon red-pepper flakes
1/2 teaspoon Sichuan chile flakes

Steps:

Place cucumbers in a bowl, add 1 teaspoon salt, and gently massage the pieces. (This helps to release some of the water.) Let stand for 10 to 15 minutes until the cucumbers are slightly wet and pliable to the touch.
Prepare the sauce: In a small bowl, whisk together all the ingredients with 1 tablespoon water.
Prepare the stir-fry: Heat a wok or a large skillet over high. When smoking hot, add 2 tablespoons vegetable oil. Add the tofu, season generously with salt and pepper, and stir-fry for 3 to 4 minutes until the tofu is partly golden. Transfer to a bowl and set aside. Wipe the wok or skillet clean, and keep off the heat until the cucumbers are ready.
Drain the cucumbers and rinse under cold running water. Drain well, then pat dry with a clean kitchen towel.
Heat the wok or skillet back over high heat. When hot, add the remaining 1 tablespoon vegetable oil. Add the garlic and allow to sizzle for just 10 seconds, then toss in the cucumbers, stir-frying for 2 minutes. Return the tofu to the wok and toss well.
Add the sauce and cook, stirring, for 30 seconds to 1 minute, until the cucumbers look glossy. Taste and season well with salt and white pepper. Top with scallions and sesame seeds, and serve with rice, if using.