Korean Oi Dubu Bokkeum (Cucumber Tofu Stir-fry)
Oi-dubu-bokkeum stir-fries half-moon cucumber slices and cubed firm tofu with soup soy sauce, garlic, and a light touch of Korean chili flakes. The tofu is pan-fried to golden first to prevent crumbling, then set aside while garlic and onion build flavor in the same pan. Cucumber goes in for just 90 seconds - long enough to warm through but short enough to stay crisp and juicy. The tofu returns for a final toss with sesame oil, creating a dish defined by the contrast between cool, crunchy cucumber and warm, soft tofu under a clean soy-based seasoning.
Adjust Servings
Instructions
- 1
Pat tofu dry and cut into 2 cm cubes.
- 2
Slice cucumber into half-moons and onion into thin strips.
- 3
Heat oil over medium heat and pan-fry tofu until lightly golden, about 3 minutes; set aside.
- 4
In the same pan, stir-fry garlic and onion for 1 minute.
- 5
Add cucumber, soup soy sauce, and chili flakes; stir-fry quickly for 1.5 minutes.
- 6
Return tofu, toss for 1 minute, drizzle sesame oil, and turn off heat.
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