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Cucumber and Tofu Stir-Fry

Try this vegan version of the classic Chinese cucumber and pork stir-fry, with tofu replacing ground pork. Be sure to use tamari to ensure a gluten-free dish.
Cucumber and Tofu Stir-Fry.

Cucumber and Tofu Stir-Fry.

There is this popular Chinese stir-fry dish with cucumbers and ground pork that my Mom love to make for us. This cucumber and tofu stir-fry recipe is that dish, except I’m replacing the ground pork with fried tofu cubes to make the dish vegan-friendly. Oh, and if you use tamari instead of soy sauce, this dish will be gluten-free too.

Ingredients for cucumber and tofu stir-fry: cucumber, firm/extra-firm tofu, garlic, scallions, soy sauce, rice vinegar, sesame oil, cornstarch, chili flakes, Sichuan peppercorns, salt, and pepper.

Ingredients for cucumber and tofu stir-fry: cucumber, firm/extra-firm tofu, garlic, scallions, soy sauce, rice vinegar, sesame oil, cornstarch, chili flakes, Sichuan peppercorns, salt, and pepper.

Ingredients for cucumber and tofu stir-fry

We will need cucumbers, firm/extra-firm tofu, garlic, scallions, salt, pepper, soy sauce (or tamari), rice vinegar, sesame oil, cornstarch, chili flakes, and Sichuan peppercorns.

You should be able to find Sichuan peppercorns in a decent-sized Asian market. Or you can replace it with the same amount of chili flakes.

(1) Salt thinly sliced cucumbers. (2) Fry tofu cubes. (3) Sauté garlic, white part of scallions, and cucumbers. (4) Add tofu, salt, pepper, and sauce.

(1) Salt thinly sliced cucumbers. (2) Fry tofu cubes. (3) Sauté garlic, white part of scallions, and cucumbers. (4) Add tofu, salt, pepper, and sauce.

Prepare cucumbers and tofu

1. Cucumber

Peel each cucumber in alternating stripes, cut into two halves, remove the seeds, and cut into 14-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.

2. Tofu

Cut tofu into 12-inch cubes. Fry with two tablespoons of oil in a frying pan until golden brown and set aside.

Transfer the dish to a serving bowl, garnish with scallions, and serve with steamed rice.

Transfer the dish to a serving bowl, garnish with scallions, and serve with steamed rice.

Cook and serve the cucumber and tofu dish

Stir together all the sauce ingredients and set aside.

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.

Turn off the heat, and transfer the dish to a serving bowl. Garnish with scallions.

Cucumber and Tofu Stir-Fry

Author: Anita Jacobson

Courses:

Cuisine:

Ingredients:

Diets:

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4

Print Recipe

Ingredients

  • 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
  • Sauce
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Mix sauce: Stir together all the sauce ingredients and set aside.
  5. 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.
  6. Serve: Turn off the heat, and transfer the dish to a serving bowl. Garnish with scallions.

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