About this recipe:This Vietnamese dish is loved by all, even those who think they don't like tofu!
2 tablespoons caster sugar
3 tablespoons soy sauce
250ml dry white wine
125ml chicken stock
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
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Method Prep: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.