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