Korean Oi Dubu Bokkeum (Cucumber Tofu Stir-fry)

Press 250 g firm tofu with paper towels to remove surface moisture, then cut it into 2 cm cubes.

Slice 180 g cucumber into half-moons and cut 70 g onion into thin strips so everything is ready before heating.

Heat a pan over medium heat and add 1 tablespoon neutral oil.

Spread the tofu in one layer and pan-fry for about 3 minutes, turning gently, until the edges look lightly golden, then remove it without breaking it.

If the same pan is too hot, lower it to medium-low before adding 0.5 tablespoon minced garlic and the onion.

Stir-fry for about 1 minute, just until the garlic smells fragrant without browning and the onion turns slightly translucent.

Add the cucumber, then immediately pour in 1 tablespoon soup soy sauce and sprinkle 0.5 tablespoon gochugaru.

Stir-fry over medium heat for only 90 seconds, just until the cucumber warms and glistens while still staying crisp.

Return the browned tofu to the pan and fold it through with a spatula using broad motions.

Cook for about 1 minute, just long enough to coat the tofu with seasoning, and avoid rough stirring so the cubes stay intact.

If excess liquid collects, evaporate it briefly over high heat before removing the ingredients.

Drizzle 0.5 tablespoon sesame oil around the edge of the pan, fold once more, and turn off the heat. Serve while warm before the cucumber softens.