Stir Fried Cucumber With Tofu Recipes

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CUCUMBER AND TOFU STIR-FRY



Cucumber and Tofu Stir-Fry image

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.

Provided by Anita Jacobson

Categories     Main Dish

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



Stir-Fried Cucumber With Tofu image

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.

Provided by Hetty McKinnon

Categories     weekday, vegetables, main course

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.

TOFU STIR FRY RECIPE BY TASTY



Tofu Stir Fry Recipe by Tasty image

Here's what you need: garlic, fresh ginger, honey, sriracha, lime juice, reduced sodium soy sauce, extra firm tofu, sesame oil, sliced white onion, sliced carrot, sliced red bell pepper, edamame, soba noodle, sesame seed, green onion

Provided by Kahnita Wilkerson

Categories     Lunch

Yield 2 servings

Number Of Ingredients 15

4 cloves garlic, minced, divided
2 teaspoons fresh ginger, grated
1 tablespoon honey
1 teaspoon sriracha
¼ cup lime juice
¼ cup reduced sodium soy sauce
1 block extra firm tofu
2 tablespoons sesame oil
1 cup sliced white onion
1 cup sliced carrot
1 cup sliced red bell pepper
½ cup edamame, frozen, thawed
3 cups soba noodle, cooked
1 tablespoon sesame seed
green onion, chopped, to serve

Steps:

  • In a medium bowl, mix together 2 cloves of garlic, the ginger, honey, Sriracha, lime juice, and soy sauce. Set aside.
  • Wrap the tofu in a dish towel, then place a plate on top. Let drain for 10-15 minutes, then remove the plate, unwrap the tofu, and slice into cubes.
  • In a wok or large frying pan, heat the sesame oil over medium heat. Add the tofu and pan fry for 5-7 minutes, stirring occasionally.
  • Add the remaining 2 cloves of minced garlic and the onion and stir until softened, about 1 minute.
  • Add the carrot, bell pepper, and edamame and cook, stirring occasionally, until tender, 2-3 minutes.
  • Add the soba noodles, reserved sauce, and sesame seeds. Cook for 1-2 minutes, stirring occasionally, until warmed through. Remove the pan from the heat.
  • Garnish with green onions, if desired.
  • Enjoy!

Nutrition Facts : Calories 1288 calories, Carbohydrate 214 grams, Fat 26 grams, Fiber 17 grams, Protein 47 grams, Sugar 48 grams

CUCUMBER STIR FRY



Cucumber Stir Fry image

Make and share this Cucumber Stir Fry recipe from Food.com.

Provided by Aroostook

Categories     Chicken

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

2 -3 large cucumbers, peeled,seeded and cut into 1/2 inch pieces
3 tablespoons canola oil
2 tablespoons minced fresh ginger
1 teaspoon garlic, minced
1/4 cup minced green onion
2 cups chicken or 2 cups pork
soy sauce
crushed red pepper flakes (optional)

Steps:

  • Place a wok or heavy pan over high heat.
  • When wok is hot, add 1 tablespoon of the oil.
  • When oil is hot, add cucumbers and 1 tablespoon of the ginger and a couple of splashes of soy sauce.
  • Stirfry until cucumbers are tender-crisp to the bite (about 3 minutes).
  • Pour onto a platter and keep warm.
  • Pour remaining 2 tablespoons oil into wok.
  • When oil is hot, add garlic, remaining 1 tablespoon ginger, onions, and shrimp/chicken/pork; Stirfry until all are cooked through (about 3 minutes).
  • Add a couple of slashes of soy sauce during the last minute of cooking.
  • Serve over hot rice.

CRISPY TOFU AND CABBAGE STIR-FRY



Crispy Tofu and Cabbage Stir-Fry image

This tumble of crisp tofu, charred cabbage and citrusy coriander includes a couple tricks you'll want to employ in other dishes. The flavor of the stir-fry is propelled by using the coriander plant multiple ways: Combining coriander seeds with fresh stems and leaves - also known as cilantro - creates a range of complex but related flavors. Then there's what might be the quickest - and your new favorite - way to cook cabbage: When large pieces of cabbage are cooked undisturbed in a hot pan, they don't have a chance to turn to mush. Instead, the cabbage becomes sweet and crisp-tender, with a smoky edge. Eat the stir-fry with grains or noodles, like rice noodles or soba. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories     weeknight

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 small red onion, thinly sliced
Kosher salt
1/4 cup cornstarch
1 (14-ounce) package extra-firm tofu, patted dry and torn into 1-inch pieces (see Tip)
1/4 cup neutral oil (such as canola or grapeseed), plus more as needed
About 1 1/2 pounds green or red cabbage, cored and cut into 1-inch pieces, leaves separated
1 tablespoon low-sodium soy sauce or liquid aminos, plus more to taste
1 tablespoon coriander seeds, crushed
1/2 cup coarsely chopped cilantro leaves and stems
2 tablespoons lime juice (from 1 large lime)

Steps:

  • In a large bowl, sprinkle the red onion with salt and stir to combine. In a medium bowl, stir together the cornstarch and 1 teaspoon salt. Add the tofu and toss to coat.
  • Heat 2 tablespoons of oil in a large (12-inch) cast-iron skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Stir, spread into an even layer, and cook, undisturbed, until charred in spots and crisp-tender, another 3 to 4 minutes. Stir in the soy sauce, and season with salt. Transfer to the bowl of red onions.
  • In the same skillet, heat the remaining 2 tablespoons of oil over medium-high. Add the tofu and cook until golden on all sides, 2 to 3 minutes per side, adding more oil and scraping the bottom of the pan as necessary. Remove from heat, add the coriander seeds and stir gently until fragrant and toasted, 1 to 2 minutes. Add the cabbage-onion mixture and stir to combine, then stir in the cilantro and lime juice. Season to taste with soy sauce.

STIR-FRIED CUCUMBERS



Stir-Fried Cucumbers image

An inexpensive Chinese side dish. It is very quick to cook. I make this often, and sometimes add a chopped onion together with the cucumbers. The black beans I buy in an Asian supermarket, they are soya beans and salted. The recipe is from a Ken Hom cookbook

Provided by PetsRus

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs cucumbers
2 teaspoons salt
1 tablespoon oil
1/4 teaspoon chili bean sauce or 1/4 teaspoon chili powder
4 cloves garlic, finely chopped
1 1/2 tablespoons black beans, coarsely chopped
4 fluid ounces water
1 1/2 teaspoons sesame oil

Steps:

  • Peel the cucumbers, cut them in half lengthways and remove the seeds using a teaspoon.
  • Cut the cucumber in 1 inch cubes, put them in a colander, sprinkle with the salt, mix and let them stand for about 20 minutes to drain excess liquid.
  • Then rinse them in water and dry them with kitchen paper.
  • Heat a wok, then add the oil, when the oil is hot adding the bean sauce, garlic and black beans, stir-fry for 30 seconds.
  • Now add the cucumbers, fry them until coated with the spices, add the water and go on stir-frying for several minutes on a high heat until most of the water has evaporated.
  • Add the sesame oil, mix and serve.

TOFU AND VEGETABLES STIR-FRY WITH COUSCOUS



Tofu and Vegetables Stir-Fry with Couscous image

This is a good idea for a high-protein recipe if you are vegan. I hope you enjoy it! You can serve this dish with rice or pasta instead of couscous.

Provided by Valeria Pinzon Rivera

Categories     Main Dish Recipes     Stir-Fry

Time 55m

Yield 4

Number Of Ingredients 21

10 ounces tofu, cubed
2 tablespoons olive oil, divided, or as needed
1 teaspoon curry powder, or to taste
salt and ground pepper to taste
1 head broccoli, cut into florets
1 carrot, sliced
8 cups fresh spinach
1 onion, diced
½ cucumber, sliced
1 radish, sliced
1 pinch ground nutmeg, or to taste
2 tablespoons soy sauce, divided, or to taste
1 tablespoon honey, or to taste
1 tablespoon peanut butter
1 pinch ground ginger, or to taste
1 pinch ground black pepper to taste
1 cup water
1 cup couscous
1 tablespoon vegan margarine
1 clove garlic, minced
1 tablespoon pistachio nuts, or to taste

Steps:

  • Mix tofu, 1 tablespoon oil, curry powder, salt, and pepper together in a bowl. Let stand for 30 minutes.
  • While tofu is marinating, place broccoli and carrot in a microwave-safe bowl with 1 tablespoon water and 1 pinch salt. Cover and cook in the microwave for 2 1/2 minutes.
  • Heat 1 tablespoon oil in a wok over high heat. Saute spinach, onion, cucumber, radish, nutmeg, and 1 pinch salt until spinach is wilted, about 1 minute. Add 1 tablespoon soy sauce, honey, peanut butter, ginger, and black pepper. Add cooked broccoli and carrot. Reduce heat to low and cover the wok.
  • Place marinated tofu in a pan over medium heat. Add 1 tablespoon soy sauce. Cook until heated through, about 3 minutes. Add to vegetable mixture in the wok.
  • Bring water to a boil in a saucepan. Add couscous, margarine, and garlic. Mix well, cover the saucepan, and let rest until water is absorbed, about 10 minutes.
  • Serve couscous in a bowl topped with tofu mixture and pistachios.

Nutrition Facts : Calories 436.3 calories, Carbohydrate 57.6 g, Fat 16.9 g, Fiber 8.2 g, Protein 18.2 g, SaturatedFat 2.9 g, Sodium 644.3 mg, Sugar 10.8 g

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