Stir Fried Cucumber With Tofu Recipes

CUCUMBER AND TOFU STIR-FRY

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

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.

TOFU STIR-FRY

Steps:

• Stir together the soy sauce, honey and vinegar in a bowl, then set aside.
• Pat the tofu chunks dry, then season well. Heat half the oil in a wok or large frying pan over a high heat. Fry the tofu for 5 mins until golden, stirring occasionally. Add the garlic and ginger and fry for 1 min more. Tip the tofu mixture into a bowl, pour over half the soy dressing and set aside.
• Add the remaining oil to the wok. Add the vegetables and cook for 5 mins until beginning to turn golden, then add a good splash of water and cook for 3-5 mins more until tender.
• Stir the cornflour and 1 tbsp water into the remaining soy dressing, then tip into the wok, allow to bubble for 30 seconds, stirring to coat everything in the sauce. Sprinkle over the spring onion, sesame seeds and coriander. Serve with rice.