Cucumber Tofu

I first learned this dish as Cucumber Chicken from my friend who had spent time in Taiwan.  I loved it!  I had to find a way to eat it with my new eating plan.  So here is what I came up with:



1 brick extra firm tofu


1 large cucumber


2 Tbs cooking wine

2 Tbs hoisin sauce

1/2 Ts soy sauce

1/2 tsp brown sugar


  1. Slice the tofu length wise.  Allow the tofu to sit wrapped in a paper towel for 10 minutes.  Then slice the tofu into bite size pieces.  Place in a gallon size bag and toss in corn starch to cover lightly cover the tofu squares.
  2. Meanwhile, slice the cucumbers into bite size piece, sprinkle with salt and set aside for 5 minutes.  The salt will help the cucumbers stay crispy when you cook it.
  3. Whisk hoisin sauce, soy sauce, sugar and cooking wine, and set aside.
  4. Brown the tofu squares in a non-stick pan.
  5. Add sauce.  Cook for 2 minutes.  Stir to avoid burning.
  6. Add cucumber and stir fry for 2 minutes, making sure the sauce is well mixed.
  7. Serve and enjoy!

1 thought on “Cucumber Tofu”

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