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.
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)