Cellophane Noodles With Tofu & Veggiesside dish 8 oz tofu, firm -- drained and 1 cubed 1 tablespoon sesame oil -- * see note 3 tablespoon soy sauce -- reduced sodium 1 can chicken broth -- 14 ounces 1 pkg bean threads or cellophane 1 noodles 1 lb veggies, broccoli, carrots, 1 red pepper etc -- your 1 favorites 1/4 cup rice wine vinegar 1/2 teaspoon 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 From: Caitlin Davis Carlson, Seaview,wa |
