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Braised Green Beans with Fried Tofu

Rated as 4.21 out of 5 Stars

"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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40 m servings 380
Original recipe yields 4 servings


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  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.

Nutrition Facts

Per Serving: 380 calories; 21.6 28.2 11.7 0 699 Full nutrition

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Read all reviews 25
  1. 33 Ratings

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Most helpful positive review

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 som...

Most helpful critical review

This was ok. If I had ordered it at a restaurant I wouldn't have been upset with it, but I also wouldn't order it again. Both my husband and I thought it was on the bland side, and we thought ...

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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 som...

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, l...

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 ...

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 himsel...

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 b...

This was pretty good. I cooked the tofu in a little bit of oil instead of deep frying it. And poured the dish over soba noodles instead of rice.

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 wer...

I thought this was great. The sauce has a really bright, tangy taste too it. I would agree to wait to put the tomatoes in until last. My husband would only give it a four, but he doesn't like...