Braised Green Beans with Fried Tofu

This Vietnamese dish is loved by all, even those who think they don’t like tofu!

Ingredients

• 2 tbsp of white sugar
• 3 tbsp of soy sauce
• 1 cup of dry white wine
• ½ cup of chicken broth
• 1 package tofu, drained
• Salt
• Pepper
• 1 tbsp of cornstarch
• 3 cups of oil for frying, or as needed
• 1 onion, chopped
• 4 plum of tomatoes, sliced into thin wedges
• 12 ounces of fresh green beans, trimmed and cut into 3 inch pieces
• 1 cup of bamboo shoots, drained and sliced
• 1 cup of chicken broth, or as needed
• 2 tbsp of cornstarch
• 3 tbsp of water

Directions:

In a small bowl, stir together the white sugar, soy sauce, white wine and 1/2 cup of chicken broth then 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

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

Transfer to a serving dish and serve with white rice

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