Braised Green Beans with Fried Tofu Recipe - Allrecipes.com
Braised Green Beans with Fried Tofu Recipe
  • READY IN 40 mins

Braised Green Beans with Fried Tofu

Read Reviews (23)

"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." —  

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Original recipe makes 4 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 19, 2006

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.

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Most Helpful Critical Review
Mar 19, 2009

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.

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31 Ratings

Nov 27, 2005

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.

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Dec 06, 2008

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!

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Sep 10, 2005

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

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Apr 28, 2011

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!!

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Dec 09, 2006

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!

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Feb 05, 2009

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!

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Nutrition

  • Calories
  • 380 kcal
  • 19%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 21.6 g
  • 33%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 11.7 g
  • 23%
  • Sodium
  • 796 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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