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

Two kinds of crisp, one cool cucumber salad

Brown the tofu and beans separately so the beans dry out instead of steaming in the tofu's moisture.

  • 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 12 June 2026
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Crispy tofu and white beans with cucumber rice and herbs
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Prep
15 min
Cook
18 min
Total
33 min
Serves
2
Per serving
548kcal
Effort
Easy

Beans can be crisp, but they need their own pan and a little patience. Put them beside wet tofu and they steam. Give them hot oil, leave them undisturbed and they develop a thin shell while the inside stays creamy.

The cucumber is there to stop the bowl becoming a collection of brown things. It brings cold water, lemon and crunch. Tofu provides the main protein; the beans make the meal feel generous without making the shopping list longer than a postcard.

Ingredients

Makes 2 servings

Crisp things

Cucumber

To serve

Equipment

  • Large frying pan
  • Small frying pan
  • Tea towel

Method

  1. Dry both proteins

    Press the tofu under a pan for ten minutes. Spread the rinsed beans on a tea towel and pat them dry. Remove only the skins that come away easily; chasing every skin makes dinner late.

  2. Coat the tofu

    Toss the tofu with two tablespoons of cornstarch. Keep the beans plain for now. They have their own surface and need oil, not a flour coating.

  3. Cook the beans first

    Heat one tablespoon of oil in a small pan over medium-high heat. Add the beans and leave them for four minutes. Shake the pan, then cook for another four minutes until the skins are blistered. Tip them onto a plate.

    Hands spreading dry white beans across a hot skillet beside coated tofu

  4. Brown the tofu

    Add the remaining oil to the large pan. Cook the tofu in one layer for eight minutes, turning once. Add soy sauce for the final 30 seconds and toss. Put the crispy beans back in only after the heat is off.

  5. Make the cucumber bowl

    Mix cucumber, lime juice, rice vinegar and spring onions. Spoon rice into bowls, add the cucumber, then the tofu and beans. Finish with sesame seeds so they stay dry on top.

Tofu white beans cucumber rice lime soy sauce cornstarch and sesame
Dry the beans as carefully as the tofu; they are less forgiving than they look.

Beans have a small window

A canned bean is already cooked, so the pan is not trying to soften it. The heat is there to evaporate surface moisture and set the skin. Four minutes without moving lets the underside dry; shaking too often keeps every side pale. Once the beans blister, take them out. They continue to firm for a few minutes on the plate.

Two pans are worth washing

Tofu and beans both want high heat, but they release different amounts of water and need different handling. Tofu benefits from a starch coating and a quiet pan. Beans need direct oil and a shake. Combining them saves one pan and loses both textures.

Nutrition

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

NutrientPer serving
Calories 548 kcal
Protein 29 g
Carbohydrate 62 g
Fibre 13 g
Fat 21 g

Source: Estimated from ingredient weights, USDA FoodData Central

Questions

Can I use black beans?
Yes, if they are rinsed and dried well. They have thinner skins and may need two fewer minutes in the pan.
Can I cook everything in one pan?
You can cook the beans first, remove them, then use the same pan for tofu. Do not cook them together or the beans will steam in the tofu moisture.
Is cornstarch necessary?
It gives tofu a dry shell, but you can leave it out. The tofu will still brown, with a firmer rather than crackly surface.
Can I use canned lentils?
Yes, but they are more delicate. Dry them carefully and handle them with a spatula so they do not turn into crumbs.

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