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Cellophane Noodles with Tofu and Veggies

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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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