Stir-Fried Cucumber With Tofu Recipe (2024)

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.

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.

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!

Pretty simple. Very satisfying. Tossed tofu in corn starch before stir frying. Added squeeze of lime at the end. Next time will try ginger with the garlic. Used table salt and rinsed cukes several times. They weren’t too salty for me. Didn’t have the sichuan chile. Suggest having cukes blotted dry and ready to go so you can just add to hot skillet instead of stopping and starting as recipe suggests.

Loved it! My daughter isn't a spice fan, and I didn't have Sichuan flakes, so just used a generous scoop of 1/4 tsp of red-pepper flakes. Perfect amount of heat for all of us. Really great recipe!

The tofu looks cubed not crumbled. I have some firm tofu. Perfect recipe to give it a try.

This is delicious! I made no substitutions. Based on others’ notes, I only added kosher salt to the cukes, and rinsed super-well. Added lots of white pepper at the end, but no salt. Ate over basmati rice with some peas. Wow!

Made it exactly as written except I only had one cucumber. Very flavorful. Tasty. Will make again.

Easy and good. This was my second time making and I threw in a splash of mirin and a handful of spinach to compensate for the cucumber I lacked. I agree with some commenters that it is salty and it is certainly acidic. Sweetening it a little helped balance the flavors in my opinion. Definitely a great weeknight meal!

I made this per the recipe with minor modifications: I only used 1/2 tsp to soak the cukes & another 1/4 tsp at the end. In the instruction to salt & pepper the crumbled tofu during the first fry, I left out the salt and used white pepper. I added a little white pepper at the end per the recipe. I used low sodium tamari. Notwithstanding the photo, I crumbled the tofu as directed. It was delicious. The crumbled tofu makes a difference in texture and in absorption of the sauce.

This is a generally uninteresting dish. It is mostly hot from the peppers, but otherwise doesn’t have much flavor.

Followed the recipe. We found it to be salty and spicy but somehow unbalanced. The entire time we were eating it, we were trying to figure out what it was missing.

Surprisingly good! Used 3 cucumbers, added corn from 2 ears to give it a bit more heft, 2x sauce with heaping 1/2 t regular chili flakes and 1 t chili crisp, tossed tofu in 1 t cornstarch per another reviewer. Topped with Thai basil, chives, and sesame seeds and served over white rice. Two of us polished it off.

This was good but both Dan and Pete didn’t like the cucumbers. Dan wanted broccoli but I don’t think it’s that adaptable.

I picked this because it was quick and easy, but I didn't have the highest expectations. It exceeded them! Weeknight keeper.

I make this whenever my CSA box has tons of cucumbers. It’s easy and always turns out well. It also works with zucchini if you’re overburdened with that as often happens in summertime.

Thought this was great! Added in ginger, which was nice. Not salty as long as you wash the salt off the cucumbers. Personally, I’d up the spices a bit more and add a second garlic clove

Good enough. Tempeh would probably provide a better flavor/texture contrast.

Followed the recipe. We found it to be salty and spicy but somehow unbalanced. The entire time we were eating it, we were trying to figure out what it was missing.

This was better than I expected It to be. I’m not a tofu fan but it worked! Added slices of sweet red pepper, ginger and coriander.

This is a generally uninteresting dish. It is mostly hot from the peppers, but otherwise doesn’t have much flavor.

does the tofu need to be pressed prior to, or are we working with the moisture in the tofu if using a wok?

Unique and interesting dish -- if you're not used to 'scrambled tofu'. Worth a try, especially if you have too many cucumbers in the garden! Too salty for me; hubby says 'It works!'.

Very tasty, would make again. Subbed the garlic and scallion garnish for garlic chives from the farmers market. Next time if I find the chives again I'd put have in cooked and save the other half to chop fine and put on raw.

Reallly good. weeknight meal

I was a little sceptical at first but took the time to did all the ingredients asked. I did use sea salt for the cucumbers which I believe is less salty than table and I received lots of compliments. Great meal for the glut of cucumbers in the garden and students looking to keep within budget.

Very good and good use of cucumbers from the garden. I have to admit that I have never cooked a cucumber before. It was a delicious way to use cucumbers, but their raw form is more flavorful. I will make again. Like the idea of adding peas from another member.