Sticky Tofu Bowl with Smashed Cucumbers

Sticky tofu with rice and cucumber salad surrounded by ingredients and toppings.

Crispy tofu coated in a sweet glaze is the star of the show in these flavorful bowls! You'll love the contrast that crunchy smashed cucumbers provide.

Course Dinner, Lunch, Main Course

Cuisine American, Chinese

Prep Time 35

Cook Time 25

Total Time 1

Servings bowls

Calories 432kcal

Author Lizzie Streit, MS, RDN

Ingredients

Sticky tofu

16 ounces super firm tofu can sub extra firm (see notes)
3 tablespoons cornstarch
1 tablespoon avocado oil
1 tablespoon sesame oil
¼ cup reduced sodium soy sauce
2 tablespoons light brown sugar
2 cloves garlic minced or pressed
½ teaspoon ground ginger

Cucumber salad

1 pound Persian cucumbers usually 5 or 6; can sub 1 pound English cucumber
½ teaspoon kosher salt
2 tablespoons rice vinegar
2 teaspoons reduced sodium soy sauce
1 teaspoon granulated sugar
½ teaspoon sesame oil
1 clove garlic minced
¼ to ½ teaspoon red pepper flakes

For serving

1.5 cups steamed jasmine rice for serving
3 tablespoons white sesame seeds for serving
1 scallion green part thinly sliced on a bias, for serving

US Customary - Metric

Instructions

Prepare rice according to package directions. To save time, I sometimes use microwaveable bags of steamed jasmine rice (found in the frozen section at many stores).
Before cooking the tofu, prep the cucumbers. Using a rolling pin, flat side of a chef’s knife, meat mallet (flat side), or heavy skillet, smash each one firmly until it splits open and cracks but is not smushed. Cut each splintered cucumber on an angle into 1-inch pieces.
Transfer the smashed cucumber pieces to a colander placed over a large bowl. Sprinkle with the kosher salt and stir to coat. Let them sit for at least 15 minutes. However, if you have the time, they taste best if you let them sit for 30 to 60 minutes.
Cut the tofu into 1-inch cubes.
Sprinkle the cornstarch on a large plate. Transfer the tofu cubes to the plate and use your hands to move them around so they get lightly dusted. It doesn’t have to be perfect.
Warm avocado and sesame oils in a large skillet over medium heat.
Transfer the coated tofu cubes to the skillet. Cook for about 3 to 5 minutes on each side until lightly browned (all 6 sides if you want it as crispy as possible, but just 4 sides if you want to save time).
While the tofu cooks, return to the cucumber salad. Drain the excess liquid from the bowl under the cucumbers (there might not be much). Put them back into it.
Whisk together the cucumber salad dressing ingredients: rice vinegar, soy sauce, granulated sugar, toasted sesame oil, minced garlic, and red pepper flakes.
Pour the dressing over the salad and toss to coat. Stir occasionally as you perform the rest of the steps.
Once the tofu is done cooking, prepare the glaze. In a small bowl or measuring cup, whisk together the soy sauce, brown sugar, garlic, and ginger.
Pour the sauce into the skillet with the tofu. Cook for another few minutes until the sauce thickens (it happens quickly), stirring to coat the tofu in it.
Remove from heat. Serve the tofu with rice and smashed cucumber salad. Garnish with white sesame seeds and scallions.
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Notes

Tofu notes: If you can't find super firm tofu and are using extra firm instead, you may want to press it to release extra water. Put in a tofu press for 15 to 20 minutes. If you don't have one, put the tofu slab on a large plate lined with paper towels and cover with another large plate. Put cookbooks on top to add weight similar to a press for 15 to 20 minutes.
Storage: Make the components ahead of time for meal prep, or keep leftovers in separate airtight containers in the refrigerator for 3 to 4 days. Everything tastes delicious warm or cold. Reheat in the microwave in 30-second intervals on high, or for best results, reheat the tofu in a skillet until warm and slightly crispy.

Nutrition