Yield: 6 Servings
|8 ounces||Tofu; Firm, Drained And 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 Noodles|
|1 pounds||Veggies; Broccoli, Carrots, Red Pepper Etc, Your 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
Posted to MC-Recipe Digest V1 #992 by The Meades <kmeade@...> on Jan 7, 1998