Yield: 6 Servings
|8 ounces||Tofu, Firm -- Drained And|
|1 tablespoon||Sesame Oil -- * See Note|
|3 tablespoons||Soy Sauce -- Reduced Sodium|
|1 can||Chicken Broth -- 14 Ounces|
|1 pack||Bean Threads Or Cellophane|
|1 pounds||Veggies, Broccoli, Carrots,|
|\N \N||Red Pepper Etc -- Your|
|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