Cellophane noodles with tofu and veggies

Yield: 6 Servings

Measure Ingredient
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

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