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Crispy tofu with cucumber with chilli oil
youryum.com/recipes/crispy-tofu-with-cucumber-with-chilli-oil · serves 2

Chilli oil at the table, crisp tofu in the pan

Keep the chilli oil off the skillet so it stays fragrant, then spoon it over the tofu and cucumber at the table.

  • 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 13 June 2026
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Crispy tofu cucumber rice and red chilli oil
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Prep
15 min
Cook
15 min
Total
30 min
Serves
2
Per serving
514kcal
Effort
Easy

Chilli oil should smell of chilli when it reaches the bowl. Fry it hard in the same pan as tofu and you get a darker, less interesting heat. The oil belongs at the end, where its garlic, sesame and flakes can stay distinct against the cold cucumber.

The tofu needs a quiet pan and a proper crust. The cucumber needs salt only at the last minute, or it gives up water before the rice is ready. There are no difficult steps here, but the order matters more than another ingredient.

Ingredients

Makes 2 servings

Tofu

Cucumber

To serve

Equipment

  • Large non-stick skillet
  • Tea towel
  • Small bowl

Method

  1. Press and tear

    Wrap the tofu in a tea towel and press it under a heavy pan for ten minutes. Tear it into pieces about the size of a walnut. Pat the torn edges once more before coating.

  2. Make the cucumber sharp

    Mix cucumber, rice vinegar, sugar and spring onions. Leave the bowl unsalted until serving. Sugar and vinegar season the cucumber without pulling out as much water as salt does.

  3. Brown without fuss

    Toss tofu with cornstarch. Heat the oil in a wide skillet and add the pieces in one layer. Cook for four minutes, turn, then cook four minutes more. Add soy sauce and toss for 30 seconds, until it clings to the crust.

    Hands tossing golden tofu pieces with soy sauce in a hot skillet

  4. Build the bowls

    Put rice in two bowls and add cucumber. Arrange the tofu on top, then spoon over chilli oil. Add sesame seeds after the oil so they stay visible and crunchy.

  5. Season at the table

    Taste one bite with tofu, cucumber and rice. Add salt only if needed, then more chilli oil for anyone who wants it. The hot crust should still crackle lightly when you eat.

Tofu cucumber rice chilli oil vinegar soy sauce cornstarch and sesame
The chilli oil stays in its bowl until the tofu is crisp.

Chilli oil is a finishing fat

Oil carries aroma, and aroma disappears when it is cooked too hard. A spoonful added after cooking keeps the roasted chilli, garlic and sesame separate enough to notice. It also lets two people make different bowls from the same pan, which is helpful when one person likes heat and the other does not.

Cucumber without a puddle

Salt draws water quickly from cucumber. Vinegar and sugar give you sharpness without the same rush, so the slices stay firm while the tofu cooks. Salt belongs at the table, after the rice has absorbed any extra liquid.

Nutrition

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

NutrientPer serving
Calories 514 kcal
Protein 26 g
Carbohydrate 56 g
Fibre 8 g
Fat 22 g

Source: Estimated from ingredient weights, USDA FoodData Central

Questions

How hot is this?
That depends on the chilli oil. The base recipe is mild if you use a fragrant oil with few flakes; add more at the table for heat.
Can I use avocado oil?
Yes. Choose a neutral oil with a high smoke point so the cornstarch browns without a bitter smell.
Can I bake the tofu?
Yes. Bake the coated pieces with one tablespoon of oil at 220°C fan for 25 minutes, turning halfway, then add soy sauce.
Can I use noodles instead of rice?
Yes. Thick wheat noodles, rice noodles or soba all work. Keep the cucumber on top so the noodles do not become watery.

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