Braised Green Beans with Fried Tofu

Name: Braised Green Beans with Fried Tofu
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: ['4', '4 servings']
Cuisine: vietnamese
Ingredients: 2 tablespoons white sugar; 3 tablespoons soy sauce; 1 cup dry white wine; 0.5 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

4.20 (34)

⏱ 40 mins 🍽 ['4', '4 servings'] 🌶 vietnamese 🏷 Side dish

This surprisingly tasty Vietnamese side dish will win over even traditional palates. Crispy cubes of tofu are fried until golden, then combined with green beans, tomatoes, and bamboo shoots in a rich, savoury sauce made from soy, white wine, and chicken broth. The result is a deeply flavourful vegetable and tofu braise that pairs wonderfully with steamed white rice. It serves four people and takes about 40 minutes to prepare from start to finish.

Ingredients

2 tablespoons white sugar
3 tablespoons soy sauce
1 cup dry white wine
0.5 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

Method

Combine the white sugar, soy sauce, white wine and 1/2 cup of chicken broth in a small bowl, then set this mixture aside for later.
Use paper towels to pat the tofu dry before cutting it into cubes. Season the cubes with salt and pepper, then coat them on all sides with 1 tablespoon of cornstarch.
In a large deep skillet, heat a little more than 1 inch of oil. If using a deep-fryer, heat the oil to 375 degrees F (190 degrees C). Once hot, fry the tofu cubes, turning occasionally, until golden brown on all sides. Remove with a slotted spoon and drain on paper towels.
Heat one tablespoon of oil in a separate skillet. Cook the onions and green beans for 3 to 5 minutes, seasoning with salt and pepper. Stir in the tomatoes and cook for about 4 minutes until they soften, then add the bamboo shoots and blend.
Pour the reserved sauce into the skillet with the beans and bring to a boil. Cook for 5 minutes, stirring occasionally. If the liquid reduces too much, stir in up to 1 cup of chicken broth.
Dissolve the remaining 2 tablespoons of cornstarch in the water. Stir this mixture into the simmering sauce until it clears and thickens. Finally, add the fried tofu and stir gently to coat it in the sauce.

Nutrition (per serving)

Calories380 kcal

Fat22 g

Sugars12 g

Protein12 g

Sodium699 mg

Recipe details

CategorySide dish

Cuisinevietnamese

AuthorSHARONLIN