Stir-Fried Cucumber With Tofu

Name: Stir-Fried Cucumber With Tofu
Total time: 30 min
Yield: 4 servings
Ingredients: 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

By Hetty Lui McKinnon

Published Aug. 26, 2020

Stir-Fried Cucumber With Tofu — Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 30 minutes
Rating: 4(1,088)
Comments: Read comments

This vegan take on the cucumber and pork stir-fry offers the perfect level of acid to balance out the spice. Cooked quickly over high heat, cucumbers become juicy, with a lovely silky texture that is still crisp to the bite. Salting the cucumbers before stir-frying is essential, as it draws out moisture and allows for more of the garlicky umami flavors of the sauce to be soaked up. The tofu delivers heartiness, while the hint of Sichuan chile flakes takes this dish to another level.

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Ingredients

Yield:4 servings

For the Stir-fry

2large cucumbers (about 1½ pounds), peeled in alternating vertical stripes, seeded, then cut on the bias ¼-inch thick
Kosher salt
3tablespoons vegetable oil
1(14-ounce) package extra-firm tofu, crumbled
1garlic clove, finely chopped
Finely chopped scallions, toasted white sesame seeds and steamed rice, for serving (optional)
Freshly ground white pepper

For the Sauce

2tablespoons soy sauce or tamari
2tablespoons rice vinegar
1teaspoon sesame oil
1teaspoon cornstarch
½teaspoon red-pepper flakes
½teaspoon Sichuan chile flakes

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
Prepare the sauce: In a small bowl, whisk together all the ingredients with 1 tablespoon water.
Step 3
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.
Step 4
Drain the cucumbers and rinse under cold running water. Drain well, then pat dry with a clean kitchen towel.
Step 5
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.
Step 6
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.

Ratings

4 out of 5

1,088 user ratings

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Comments

valzee4 years ago

Made as directed. Very good but I felt overall was a little too salty. Especially the cucumbers. I would make again except go lighter on my salt on the tofu and try rinsing the cucumbers a little longer. I used kosher salt and may have been a bit generous on the cucumbers in first step. Andrew: peel cucumber in a way to leave stripes of skin on the cucumbers and cut on the bias is just diagonal cuts rather than straight across.

Mer4 years ago

Followed recipe as written with good results. Easy prep. Cooked cukes stayed firm. Leftovers should be good cold; cold cukes should have nice crisp, flavor. Could've doubled cukes as a good way to use up bumper crop and because we love cukes. Andrew: "alternating stripes" means peel cuke lengthwise leaving strips of unpeeled skin between the peeled parts (gives a striped effect). "Bias" means cut slices at an angle, not straight across (for visual appeal, I assume). Will make again.

i swag, i cook4 years ago

Extremely delicious! Made in a wok, followed recipe exactly except used one pound ground pork instead of tofu. Would totally make again, great use of cukes!

angelika9 months ago

Very good. I marinated the tofu in the juice of a lemon and a little tamari. Lemon can take some of the “Tofu taste“ out. After sautéing, it tasted good enough to eat by itself. I misread and added shallot instead of green onion. Still good.

Ken Hudson11 months ago

Made per recipe. We were quite surprised at the subtle blend of flavors and the overall texture - far exceeded expectations. My tofu was very well pressed and it crumbled up perfectly to mimic the (dreaded) pork. The prep was super easy, as well. This one will go into my vegan frequent favorites!

Martha11 months ago

Very good. Agree with previous comment about it being a bit too salty. Will either reduce salt on cukes, or omit salting the tofu as directed. Maybe both. I used English cukes, did not bother to remove the tiny seeds. Worked very well. Keeper!

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