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

Crisp tofu, cool cucumber, sharp onion

Pickle the onions while the tofu presses, then keep their brine away from the crust until the bowls are ready.

  • 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 15 June 2026
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Crispy tofu cucumber rice and pickled red onions
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Prep
15 min
Cook
15 min
Total
30 min
Serves
2
Per serving
512kcal
Effort
Easy

Tofu needs something sharp beside it. Quick-pickled onion does the job with more texture than a squeeze of vinegar, and the jar can be made while the tofu sits under a pan. The onion turns pink and crunchy; the tofu turns golden and brittle at the edges.

Keep the pickle separate until the last minute. Brine on hot tofu is a fast route to a soft coating. Cucumber, rice and herbs make the rest of the bowl, with enough cold, fresh food to keep the fried tofu from feeling heavy.

Ingredients

Makes 2 servings

Tofu

Pickle and cucumber

To serve

Equipment

  • Large non-stick skillet
  • Small saucepan
  • Tea towel
  • Heatproof jar

Method

  1. Start the pickle

    Put the onion in a heatproof jar. Warm vinegar, water and sugar until the sugar dissolves, pour it over the slices and press them under the liquid. Leave for 20 minutes. This is a quick pickle, so keep it refrigerated after the meal. The onion should soften at the edges while the centre keeps a little snap. If the slices are thick, turn them once with a clean fork so the hot brine reaches the layers evenly. Do not seal a very hot jar tightly; let it cool before closing.

  2. Press the tofu

    Wrap tofu in a tea towel and press it under a heavy pan for ten minutes. Tear into rough pieces and toss with cornstarch. Shake off any thick patches; the coating should look dusty.

  3. Fry until golden

    Heat oil in a wide skillet. Add the tofu in one layer and cook for four minutes before turning. Cook four minutes more, then add soy sauce and toss for 30 seconds. Take the pan off the heat. Turn the pieces with a thin spatula and lift from underneath, rather than nudging them with a wooden spoon. The coating has a fragile first side until it browns, and scraping across the pan leaves the starch behind. Put the finished tofu on a rack if the onions need another few minutes.

    Hands lifting crisp tofu pieces beside a jar of pickled red onions

  4. Dress the cucumber

    Put cucumber in a bowl with a tablespoon of pickle brine and half the spring onions. Do not add the onion slices yet; keeping them in the jar keeps their crunch.

  5. Assemble without soaking

    Add rice to bowls, then cucumber and tofu. Drain a few onion slices and scatter them over the top with sesame and remaining spring onions. Serve the extra pickle at the table.

Tofu cucumber red onion rice vinegar cornstarch soy sauce and sesame
The onion can pickle while the tofu loses its surface water.

A quick pickle brings two things

Vinegar gives the onion acid and the warm liquid softens its outer layers. After 20 minutes the middle still has a clean crunch. That is exactly what the tofu needs: not another sauce, but a sharp piece that can cut through the oil.

Do not pour all the brine into the bowl. A tablespoon seasons the cucumber; more than that starts to pool around the rice.

Fry the tofu before the final chop

Once the tofu is in the pan, the rest of dinner moves quickly. Have the cucumber and rice ready before cooking. The crust is at its best in the first ten minutes, and stopping to slice spring onions while it sits is a poor trade.

Nutrition

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

NutrientPer serving
Calories 512 kcal
Protein 26 g
Carbohydrate 57 g
Fibre 8 g
Fat 21 g

Source: Estimated from ingredient weights, USDA FoodData Central

Questions

Can I use red wine vinegar?
Yes. It will make darker onions with a stronger flavour. Use the same quantity and add one teaspoon of sugar if it tastes sharp.
Can the onion pickle overnight?
Yes. It becomes softer and more evenly coloured. Keep it covered in the fridge and use a clean utensil.
Can I use baked tofu?
Yes. Bake cornstarch-coated tofu with oil at 220°C fan for 25 minutes, turning halfway, then add soy sauce.
Why did the crust soften?
Liquid touched it too early, or the pan was crowded. Drain the onion well and keep tofu separate until serving.

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