| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Healthy and, Side dish, Oriental | 6 | Servings | |
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 |
INSTRUCTIONS
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
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