Add a photo

Braised Green Beans with Fried Tofu

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."

Rating: This weblink has been rated 25 times with an average star rating of 4.2 Read Reviews (19)

Rate/Review | 915 people have saved this

Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
40 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 4 servings
 

Ingredients

  • 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

  1. In a small bowl, stir together the white sugar, soy sauce, white wine and 1/2 cup of chicken broth. Set the sauce aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 384 | Total Fat: 22.4g | Cholesterol: 0mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2005 by JPClark 
Delicious! I used frozen green beans vs. fresh with no issues. My husband loved it! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 5, 2009 by Matthew Perrett 
I skipped deep-frying the tofu and mixed it into the sauce (I used silken tofu for softness,)... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2008 by SMARIGOLD717 
This was amazing! Yes the tomato cooked down, but the sauce tasted 10x better with tomato... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?