Cellophane Noodles with Tofu and Veggies

Title:
Cellophane Noodles with Tofu and Veggies

Yield:
6 Servings

Categories:
Healthy,
Side
Dishes,
Oriental




Ingredients:





     8 oz Tofu; Firm, Drained And


          -Cubed


     1 tb Sesame Oil; * See Note


     3 tb Soy Sauce; Reduced Sodium


     1 cn Chicken Broth; 14 Ounces


     1 pk Bean Threads Or Cellophane


          -Noodles


     1 lb Veggies; Broccoli, Carrots,


          -Red Pepper Etc, Your


          -Favorites


   1/4 c  Rice Wine Vinegar


   1/2 ts Crushed Red Pepper






 1. Place tofu on shallow plate, drizzle with oil and 1 1/2 teaspoons soy


 sauce. (***Instead of oil, I use different herbs; more soy; or rice wine)


 


 2. Combine chicken broth and remaining 1 1/2 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 
on


 Jan 7, 1998