Stir-Fried Cucumber with Eggs and Tofu

Cucumber may not be the first ingredient that comes to mind for a stir-fry, but in Thai home cooking, it’s a surprisingly versatile vegetable.  Beyond its role in refreshing salads, cucumber is often added to soups and quick stir-fries, where it absorbs savory flavors while retaining its delicate crunch.

This vegetarian version of a classic Thai cucumber stir-fry replaces the traditional minced meat with tofu and egg, creating a light yet satisfying dish.  Fragrant with garlic and shallots, coated in a savory sauce, and ready in under 20 minutes, it’s the perfect meal for busy weeknights.

Ingredients:

Main ingredients:

4 oz. (115 g) firm tofu

1 large egg

1 English cucumber, cut into bite-sized pieces

Aromatics:

2 garlic cloves, minced

1 shallot, minced

½ white onion, cut into wedges

Sauce ingredients:

1 tbsp soy sauce

1 tbsp vegan oyster sauce

1 tsp sugar

1 tsp mushroom seasoning

¼ cup water

1 tsp cornstarch

Garnish:

Chopped cilantro

Directions:

Preparing the cucumber:

Wash and cut the cucumber into bite-sized pieces.  Sprinkle with 1 teaspoon salt and let sit for 10 minutes to draw out excess moisture.  Rinse briefly and gently squeeze dry.  Set aside.

Preparing the tofu and egg:

Crumble or mash the tofu into small pieces.  Crack the egg into a small bowl and lightly beat.

Mixing the sauce:

In a small bowl, whisk together the soy sauce, vegan oyster sauce, sugar, mushroom seasoning, water, and cornstarch until smooth.

Cooking the tofu and egg:

Heat 1 tablespoon oil in a wok or skillet over medium-high heat.  Add the tofu and stir-fry for 2–3 minutes, until lightly golden.  Pour in the beaten egg and stir gently until the egg is cooked and coats the tofu.

Sautéing the aromatics:

Push the tofu mixture to one side of the pan.  Add a little more oil if needed, then add the garlic and shallot.  Stir-fry for about 30 seconds, until fragrant.

Adding the vegetables:

Add the cucumber and onion wedges.  Stir-fry for 1–2 minutes, just until the vegetables begin to soften but still retain some crunch.

Finishing the dish:

Pour in the sauce mixture and toss everything together until evenly coated and slightly thickened, about 1 minute.  Taste and adjust seasoning if needed.

Serving:

Remove from heat and garnish with chopped cilantro.  Serve immediately with steamed jasmine rice.

Tips:

For extra protein, add another egg or increase the tofu to 6 oz. (170 g).

Avoid overcooking the cucumber; it should remain slightly crisp.

If you enjoy a little heat, add sliced Thai chilies along with the garlic and shallot.