- Diet & lifestyle
- Vegetarian meals
This Vietnamese dish is loved by all, even those who think they don't like tofu!
32 people made this
- 2 tablespoons caster sugar
- 3 tablespoons soy sauce
- 250ml dry white wine
- 125ml chicken stock
- 450g tofu
- salt and pepper to taste
- 1 tablespoon cornflour
- 750ml oil for frying, or as needed
- 1 onion, chopped
- 4 plum tomatoes, sliced into thin wedges
- 340g fresh green beans, trimmed and cut into 7cm pieces
- 125g bamboo shoots, drained and sliced
- 250ml chicken stock, or as needed
- 2 tablespoons cornflour
- 3 tablespoons water
MethodPrep:20min ›Cook:20min ›Ready in:40min
- In a small bowl, stir together the caster sugar, soy sauce, white wine and 125ml of chicken stock. Set the sauce aside.
- Pat the tofu dry with kitchen paper, and cut into cubes. Season the cubes with salt and pepper. Sprinkle 1 tablespoon of cornflour over them on all sides.
- Heat a little more than 2.5cm of oil in a large deep frying pan over medium-high heat. If you have a deep-fryer, fill to the recommended level, and heat the oil to 190 C / Gas 5. 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 kitchen paper.
- In a separate frying pan, 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 frying pan with the beans, and bring to the boil. Cook for 5 minutes, stirring occasionally. If the liquid starts to evaporate too much, stir in up to 250ml of chicken stock.
- Mix together the remaining 2 tablespoons of cornflour and water until cornflour is dissolved. Stir this into the sauce in the frying pan. Simmer, stirring gently, until the sauce clears and thickens. Add the fried tofu, and stir to coat with the sauce.
Reviews & ratingsAverage global rating:(33)
Reviews in English (25)
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.-19 Jul 2006
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.-27 Nov 2005
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!-06 Dec 2008