A budget-friendly and easy make-ahead recipe featuring fresh cucumbers, tofu, and eggs. This Chinese-style seasoned dish is so delicious, you won't be able to stop eating it with rice! It's a great way to save money and a perfect addition to your bento box. By thoroughly removing moisture, it stays crispy and tasty even when stored for later.
Ingredients
Main Ingredients (3 servings)
- Cucumbers 2 pcs (300g)
- Salt 1/4 tsp
- Firm Tofu 1 block (350g)
- Beaten Eggs 3 pcs
- Vegetable Oil (to coat)
Seasonings
- [A] Soy Sauce 2 tsp
- [A] Chicken Bouillon Powder 1 tsp
- [A] Sugar 1 tsp
- [A] Grated Garlic 1 tsp
- [A] Grated Ginger 1 tsp
- Sesame Oil 2 tsp
- Salt and Pepper (to taste)
Steps
- Remove the bumps from the skin of 2 cucumbers with the back of a knife, and peel strips of skin in about 3 places with a peeler.
- Cut the peeled cucumbers into 1cm thick wedges.
- Place the cut cucumbers in a bowl.
- Add 1/4 tsp salt to the cucumbers in the bowl and massage it in.
- Let the salted cucumbers sit for 10 to 20 minutes to release moisture.
- Heat vegetable oil in a frying pan over medium heat.
- Add 1 block (350g) firm tofu to the heated pan and crumble it into slightly large pieces as you stir-fry.
- Stir-fry, allowing the moisture from the firm tofu to evaporate.
- Squeeze out the water from the cucumbers by hand, then add them to the pan with the firm tofu.
- Stir-fry together until all moisture from the cucumbers has evaporated. [Key Tip!] Crumbling the tofu into larger pieces will result in the perfect bite-sized pieces as you mix. Evaporating moisture from both the cucumbers and tofu ensures a texture suitable for make-ahead dishes.
- Once the moisture has evaporated from everything, push the stir-fried ingredients to one half of the pan.
- Pour 3 beaten eggs into the empty space and cook over medium heat until set.
- Once the eggs are set, scramble them while stirring.
- When the scrambled eggs are cooked through, mix them with the tofu and cucumbers.
- Add 2 tsp soy sauce, 1 tsp chicken bouillon powder, 1 tsp sugar, 1 tsp grated garlic, and 1 tsp grated ginger to the ingredients and stir-fry.
- Stop cooking once the seasonings are well combined.
- Add 2 tsp sesame oil and mix.
- Taste and adjust with salt and pepper if needed. [Key Tip!] Cucumbers have a distinct smell on their skin; removing the skin helps prevent this smell from developing in make-ahead dishes.
- Mix everything well to complete.
- Transfer the finished stir-fried cucumbers to a storage container and consume within 3 to 5 days when refrigerated.
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