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