Cellophane Noodles With Tofu And Veggies
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Healthy and, Oriental, Side dish | 6 | Servings | |
INGREDIENTS
| 8 | oz | Tofu, Firm Drained And |
| Cubed | ||
| 1 | T | Sesame Oil, * See Note |
| 3 | T | Soy Sauce, Reduced Sodium |
| 1 | Chicken Broth, 14 Ounces | |
| 1 | Bean Threads Or Cellophane | |
| Noodles | ||
| 1 | lb | Veggies, Broccoli Carrots |
| Red Pepper Etc Your | ||
| Favorites | ||
| 1/4 | c | Rice Wine Vinegar |
| 1/2 | t | Crushed Red Pepper |
INSTRUCTIONS
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) 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 135
Calories From Fat: 65
Total Fat: 7.4g
Cholesterol: 0mg
Sodium: 468.6mg
Potassium: 206.9mg
Carbohydrates: 14.5g
Fiber: <1g
Sugar: <1g
Protein: 7g