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Crispy tofu with cucumber for a one-pan dinner
youryum.com/recipes/crispy-tofu-with-cucumber-for-a-one-pan-dinner · serves 2

Tofu, rice and cucumber from one skillet

Cook the rice first, push it aside, then crisp the tofu in the same pan so the grains pick up the soy glaze.

  • Vegan
  • Vegetarian
  • Dairy free
Maren Ashby in her kitchen, in a dark apron, looking away from the camera
By Maren Ashby · Writes and tests everything here
Published 16 June 2026
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Crispy tofu cucumber rice and greens in one skillet
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Prep
15 min
Cook
25 min
Total
40 min
Serves
2
Per serving
558kcal
Effort
Easy

A one-pan dinner has a limit: foods that need different heat cannot all go in together. Rice needs a covered simmer, tofu needs a dry sizzle and cucumber should never be cooked. The way around it is not a clever ingredient. It is using one skillet in three short stages.

Cook the rice, push it to the side, crisp the tofu in the cleared space and add cucumber after the heat is off. The grains catch the soy and ginger; the cucumber stays cold enough to wake up the bowl.

Ingredients

Makes 2 servings

Skillet

Finish

Equipment

  • Large lidded non-stick skillet
  • Tea towel

Method

  1. Cook the rice

    Put rinsed rice and water in the skillet with a pinch of salt. Bring to a boil, cover and cook over low heat for 12 minutes. Turn off the heat and leave covered for five minutes. Tip the rice onto a plate, keeping the skillet nearby.

  2. Dry and coat tofu

    Press tofu in a tea towel while the rice cooks. Tear it and toss with cornstarch. Do not wash the skillet; the thin rice starch left behind helps the tofu brown once the pan is hot again.

  3. Crisp in the same pan

    Heat two tablespoons of oil in the skillet. Add tofu in one layer and cook for eight minutes, turning once. Mix soy sauce, vinegar and ginger. Pour it around the tofu, toss for 30 seconds and add spinach until it wilts.

    Hands pushing crisp tofu and rice to separate spaces in one skillet

  4. Return the rice

    Push tofu to one side and return the rice to the clear space. Add the last tablespoon of oil and stir the grains for two minutes, scraping up the soy glaze. Turn off the heat.

  5. Add cucumber off the heat

    Fold cucumber and spring onions through the rice, leaving the tofu on top. Serve immediately. Cucumber should warm slightly, not cook down into the pan juices.

Tofu rice cucumber spinach ginger soy sauce vinegar and cornstarch
One skillet works when each ingredient gets its own window.

One pan does not mean one temperature

The covered rice stage fills the skillet with steam. That is useful for grains and exactly wrong for tofu. Empty the rice before you turn up the heat, wipe out any loose water and wait for the oil to shimmer. The second stage needs a dry surface or the cornstarch coating will slide off.

Why keep the tofu on top

Rice and cucumber can take seasoning. Crisp tofu cannot take much liquid without changing. Keep it on top while the grains catch the soy glaze, then let each bite combine in the bowl. It is a serving choice that protects the best part of the dinner.

Guides behind this recipe

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Nutrition

Per serving, for 2 servings. Estimated from ingredient weights — it moves with the brands and cuts you actually use.

NutrientPer serving
Calories 558 kcal
Protein 27 g
Carbohydrate 78 g
Fibre 8 g
Fat 17 g

Source: Estimated from ingredient weights, USDA FoodData Central

Questions

Can I use microwave rice?
Yes. Skip the first stage, warm the rice separately and use the skillet for the tofu and spinach. Add rice at the end to catch the glaze.
Can I use brown rice?
Use cooked brown rice because its simmering time is longer. Add it after the tofu has browned and stir for three minutes.
Why is my skillet sticky?
Rice starch or soy sauce may have caught. Lower the heat before adding the glaze and scrape with a wooden spatula while it is still loose.
Can I add an egg?
Yes. Fry one in the cleared space after the tofu, then serve it on top. Cook it before cucumber goes into the skillet.

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