It’s an easy and delicious gnocchi recipe. Asparagus or pretty much any other vegetable might be used in place of the zucchini.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons white sugar
- 3 tablespoons soy sauce
- 1 cup dry white wine
- ½ cup chicken broth
- 1 (14 ounce) package tofu, drained
- salt and pepper to taste
- 1 tablespoon cornstarch
- 3 cups oil for frying, or as needed
- 1 onion, chopped
- 4 plum tomatoes, sliced into thin wedges
- 12 ounces fresh green beans, trimmed and cut into 3 inch pieces
- 1 cup bamboo shoots, drained and sliced
- 1 cup chicken broth, or as needed
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
- In a small bowl, stir together the white sugar, soy sauce, white wine and 1/2 cup of chicken broth. 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 (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.
- 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.
Reviews
This recipe is great, we are vegetarian so I use Better than bullion Garlic broth and add whatever veggies we have on hand. This has become a family favorite!
The dish ended up being a bit too salty for me and I thought the sauce was just alright.
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 that the addition of a large amount of garlic would help.
I came across this recipe to use my Tofu w/ green beans. LOL… then I realized I only had snow pea pods. I also substituted a shot of Vodka for the dry wine. Honestly, it was cold out and I didn’t want to go to the store. With a couple shortcuts I made, this recipe still came out “Fantastic!” I posted a picture of it also.
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 himself very soon. Thanks so much for posting-this has become a family favorite. Soooo goood!!
yum! Even my kids who “don’t like tofu” liked this. I didn’t have any white wine on hand so I just subbed water for that, and it was still very tasty. I will definitely make this again – served over brown rice (I omitted the rice and used splenda instead of sugar for a very tasty low carb dinner). Thanks!
Loved this. Simple. Flexible – many different veggies can be used. Tasty. My vegetarian family loved this – even the baby! Thanks for sharing.
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.
Delicious! This is a favorite of mine. It’s so light yet filling and the flavor is amazing. I’ve even made this for my vegetarian friends by substituting in vegetable broth.
We did not care for this at all, and i even followed the directions. We ended up, unfortunately, eating out instead. My family and i eat Vietnamese food regularly and this was nothing i’ve ever tasted before.
Delicious. I made it with tofu for my vegetarian guest, but this will be fantastic also with meat.
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 weren’t sure about it at first, but they cleaned their bowls!
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!
Great flavor, not spicy. Could substitute asparagus and I think it might be a five star!
Very tasty recipe. I prepared this dish for my mom and she is not a tofu eater at all and was looking at me rather crazy when I was cooking it. However, she ended up eating a full plate (she still never admitted that she really liked it – but her plate was empty!) I definitely will be making this again!
So easy and versatile! The sauce is delicious. I’ve always wondered how to cook up tofu like that – awesome! (I freeze my tofu first, too – it makes it easier to get the liquid out and helps the texture.) I substituted mushrooms and green peppers for the green beans, and canned fire roasted tomatoes (Muir Glen) for the fresh ones. I also did my typical swapping out of the broth for a few tablespoons of nutritional yeast. Makes it vegan and so good!
soooooooo good. The sauce is yummy!
turned out pretty good. We used sake, instead of white wine (is that sacrilege when the recipe is Vietnamese?), definitely left the tomatoes out until the end, no cornstarch, and we julienned the onions for texture. Didn’t try it, but thought it would have gone really well with soba noodles
Pretty good recipe! I would have given 5 stars if the original recipe had more spice to it, so we fried the tofu in some curry to spice it up a bit. We also added carrots and tri-colored green beans. We used chardonnay in our sauce as well, and put the dish over rice. Give it a try!
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 both loved it and i will definitely make it again! thanks!
We LOVED this recipe – even my picky boyfriend liked it. I didn’t have cornstarch or bamboo – so I substituted flour and mushrooms respectively. I would definitely recommend rice, since the sauce is so good. We dirtied a lot of pans, but it was worth it.