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Cellophane Noodles with Tofu and Veggies

Home | Recipes | C
Healthy Oriental Sides

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

Directions:

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 <kmeade@idsonline.com> on Jan 7, 1998