Green Beans and Tofu

    40 minutes

    This is a tasty tofu and green bean dish that makes a great vegetarian main or simple side dish. Serve with plenty of rice for the juice.

    32 people made this

    Serves: 4 

    • 3 tablespoons soy sauce
    • 1 cup (250ml) dry white wine
    • 1/2 cup (125ml) vegetable stock
    • 420g tofu, drained
    • 1 pinch salt and pepper, to taste
    • 1 tablespoon cornflour
    • 3 cups (750ml) oil for frying, or as needed
    • 1 onion, diced
    • 4 roma tomatoes, sliced into thin wedges
    • 375g fresh green beans, trimmed and cut into 7cm pieces
    • 1 cup bamboo shoots, drained and sliced
    • 1 cup (250ml) vegetable stock, or as needed
    • 2 tablespoons cornflour
    • 3 tablespoons water

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a small bowl stir together the white sugar, soy sauce, white wine and chicken stock. Set the sauce aside.
    2. Pat the tofu dry with paper towels and cut into cubes. Season the cubes with salt and pepper. Sprinkle cornflour over them on all sides.
    3. Heat a little more than 2cm of oil in a large deep frypan over medium-high heat. If you have a deep-fryer fill to the recommended level and heat the oil to 180 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 frypan heat one tablespoon of oil over medium-high heat. Add the onions and green beans then 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 frypan 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 stock.
    6. Mix together the remaining 2 tablespoons of cornflour and water until cornflour is dissolved. Stir this into the sauce in the frypan. Simmer stirring gently until the sauce clears and thickens.
    7. Add the fried tofu and stir to coat with the sauce.

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    Reviews in English (26)


    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  (Review from Allrecipes USA and Canada)


    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  (Review from Allrecipes USA and Canada)


    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  (Review from Allrecipes USA and Canada)