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Braised Green Beans with Fried Tofu

SUBMITTED BY: SHARONLIN

"You would not believe that this dish is actually Vietnamese! Even my meat and potatoes husband loves it! My recommendation is to have plenty of white rice on hand since the sauce is so tasty! Great as part of an Asian meal."

RECIPE RATING:

Read Reviews (19)

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PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 tablespoons white sugar
3 tablespoons soy sauce
1 cup dry white wine
1/2 cup chicken broth
1 (14 ounce) package tofu, drained
salt and pepper to taste
1 tablespoon cornstarch
3 cups oil for frying, or as needed
1 onion, chopped
4 plum tomatoes, sliced into thin wedges
12 ounces fresh green beans, trimmed and cut into 3 inch pieces
1 cup bamboo shoots, drained and sliced
1 cup chicken broth, or as needed
2 tablespoons cornstarch
3 tablespoons water

DIRECTIONS

In a small bowl, stir together the white sugar, soy sauce, white wine and 1/2 cup of chicken broth. Set the sauce aside.
Pat the tofu dry with paper towels, and cut into cubes. Season the cubes with salt and pepper. Sprinkle 1 tablespoon of cornstarch over them on all sides.
Heat a little more than 1 inch of oil in a large deep skillet over medium-high heat. If you have a deep-fryer, fill to the recommended level, and heat the oil to 375 degrees F (190 degrees C). When the oil is hot, add the tofu, and fry until golden brown on all sides. Turn occasionally. Remove from the oil with a slotted spoon, and drain on paper towels.
In a separate skillet, heat one tablespoon of oil over medium-high heat. Add the onions and green beans; cook and stir for 3 to 5 minutes. Season with salt and pepper. Stir in the tomatoes, and cook until they begin to break apart, about 4 minutes. Add the bamboo shoots, and stir to blend.
Stir the sauce into the skillet with the beans, and bring to a boil. Cook for 5 minutes, stirring occasionally. If the liquid starts to evaporate too much, stir in up to 1 cup of chicken broth.
Mix together the remaining 2 tablespoons of cornstarch and water until cornstarch is dissolved. Stir this into the sauce in the skillet. Simmer, stirring gently, until the sauce clears and thickens. Add the fried tofu, and stir to coat with the sauce.

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REVIEWS

Reviewed on nov. 27, 2005 by Foodieforlife

A surprisingly hearty recipe that would be good for a cold winter night as it is so easy and... MORE

Reviewed on jul. 19, 2006 by gooberette

This is a very tasty dish. I did make some changes. i did not coat the tofu in cornstarch... MORE

Reviewed on sep. 10, 2005 by JPClark

Delicious! I used frozen green beans vs. fresh with no issues. My husband loved it! MORE

Reviewed on dec. 9, 2006 by jenjaz

even with the modifications i had to make due to what i had on hand (1/2 c. cooking sherry and... MORE

Reviewed on jul. 7, 2006 by Sara

I thought this was great. The sauce has a really bright, tangy taste too it. I would agree... MORE

Reviewed on aug. 17, 2008 by JENNIFAOHJENNI

Very tasty recipe. I prepared this dish for my mom and she is not a tofu eater at all and was... MORE

Reviewed on jun. 11, 2008 by ashleydowdle

soooooooo good. The sauce is yummy! MORE

Reviewed on jun. 23, 2009 by EVEDDER

This was pretty good. I cooked the tofu in a little bit of oil instead of deep frying it. ... MORE

Reviewed on jun. 2, 2009 by crystallynn

Delicious! This is a favorite of mine. It's so light yet filling and the flavor is amazing.... MORE

Reviewed on mar. 19, 2009 by elfmdn1

Delicious. I made it with tofu for my vegetarian guest, but this will be fantastic also with meat. MORE

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