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Crisp Tofu with Cucumber Pickle


Vegetarian, Vegan and Dairy Free

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Rate this recipe 4/5 (42 Votes)
Crisp Tofu with Cucumber Pickle 1 Picture


  • 800g firm tofu
  • 90g cornflour
  • 2 tbsp five spice powder
  • 1 tbsp Sichuan peppercorns
  • crushed
  • 1 1/2 tsp dried chilli flakes
  • 100ml olive oil or sesame oil
  • Pickle
  • 3 tbsp honey
  • 1/4 tsp salt
  • 3 tbsp rice wine vinegar
  • 1/2 large cucumber
  • quartered lengthwise
  • finely sliced
  • 100g shelled edamame beans
  • 1 red chilli
  • finely sliced
  • 1/2 small onion
  • finely chopped
  • 1/2 knob fresh root ginger
  • finely chopped
  • 1 bunch fresh coriander leaves
  • finely chopped
  • Soy sauce
  • 200g black sticky rice (to serve 4 persons)
  • 1ltr water


Level of difficulty Average
Preparation time 10mins
Cost Average budget


Step 1

Prepare the black rice overnight by rinsing and soaking in water.

The following day, prepare the cucumber, chilli, onion, ginger, coriander leaves.

Cook the rice with the water. The whole process should take about 30 minutes. Boil initially, then reduce the heat, cover and simmer until the water is absorbed.

Step 2

Whilst the rice is cooking. place the tofu in a warm oven on a plate lined with kitchen towel to keep warm.

Step 3

For the pickled cucumber, dissolve the honey and salt in the vinegar. Over a low heat, simmer together with the water. Then allow to cool.

If the rice is ready, remove from the heat, drain and move onto the hob to stay warm.

Step 4

Combine the cornflour, five spice, sichuan pepper and chilli flakes with salt.

In a wok, heat half of the oil over a medium heat. Remove the tofu from the oven and cut into cubes.
Coat the tofu with the cornflour mixture. Then fry the tofu in the wok until crisp on all sides which will take around 5 minutes per half batch.

Step 5

Once both batches are ready, serve immediately with the pickled cucumber, soy sauce and some of the black rice.


If you don't want much black rice, halve the amount used in the recipe

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