"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." — SHARONLIN
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dry white wine
1 (14 ounce) package
salt and pepper to taste
oil for frying, or as needed
plum tomatoes, sliced into thin wedges
fresh green beans, trimmed and cut into 3 inch pieces
bamboo shoots, drained and sliced
chicken broth, or as needed
This is a very tasty dish. I did make some changes. i did not coat the tofu in cornstarch and deep fry it. I used just enough oil to brown the sides to cut down on the fat. I also added some carrots and they were a nice touch. The only other thing I will change next time is to add the tofu to the sauce sooner so that the sauce will soak into the tofu more. I might also add baby corn because my husband and I like it.
We did not care for this at all, and i even followed the directions. We ended up, unfortunately, eating out instead. My family and i eat Vietnamese food regularly and this was nothing i've ever tasted before.
A surprisingly hearty recipe that would be good for a cold winter night as it is so easy and satisfying! I added a little garlic and chili pepper for an extra kick, and omitted the cornstarch, letting the tofu simmer in the sauce. The only other suggestion I have would be to put off adding the tomatoes until the last minute or they turn to mush. This makes great leftovers too. I'll be making this one again.
This was amazing! Yes the tomato cooked down, but the sauce tasted 10x better with tomato cooked in. Before, it tasted too much like white wine. At the end, I threw in some slices of tomato and put it over a low heat so the tomato could soften. I also added mushrooms, garlic and chili flakes. Delicious!
Delicious! I used frozen green beans vs. fresh with no issues. My husband loved it!
Absolutely delicious-I had to double the recipe though. My kids LOVE tofu! This was even better than most dishes you get in a restaurant. My teenage son is looking forward to cooking this himself very soon. Thanks so much for posting-this has become a family favorite. Soooo goood!!
even with the modifications i had to make due to what i had on hand (1/2 c. cooking sherry and 1 c. veg broth, plus i added carrots since i didn't have bamboo) this was GREAT! my husband and i both loved it and i will definitely make it again! thanks!
I skipped deep-frying the tofu and mixed it into the sauce (I used silken tofu for softness,) served it over black rice and it turned out great! My family isn't used to eating tofu, so they weren't sure about it at first, but they cleaned their bowls!
* Percent Daily Values are based on a 2,000 calorie diet.
Braised Green Beans with Fried Tofu
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 380
** Calories from Fat: 194
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