Cellophane noodles with tofu & veggies

Yield: 6 Servings

Measure Ingredient
8 ounces Tofu, Firm -- Drained And
\N \N Cubed
1 tablespoon Sesame Oil -- * See Note
3 tablespoons Soy Sauce -- Reduced Sodium
1 can Chicken Broth -- 14 Ounces
1 pack Bean Threads Or Cellophane
\N \N Noodles
1 pounds Veggies, Broccoli, Carrots,
\N \N Red Pepper Etc -- Your
\N \N Favorites
¼ cup Rice Wine Vinegar
½ teaspoon Crushed Red Pepper

1. Place tofu on shallow plate, drizzle with oil and 1½ teaspoons soy sauce. (***Instead of oil, I use different herbs; more soy; or rice wine)

2. Combine chicken broth and remaining 1 ½ teaspoons soy sauce in deep skillet or large saucepan. Bring to a boil over high heat.

Reduce heat and add bean threads (cellophane noodles), simmer uncovered for 7 minutes or tuntil noodles absorb liquid, stirring occasionally to seperate noodles.

3. Stir in vegetables and vinegar, heat through. Stir in Tofu mixture and crushed red pepper, Heat through about 1 minute.

Recipe By : Sim Lee

From: Caitlin Davis Carlson, Seaview,wa

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