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Cellophane Noodles With Tofu & Veggies Recipe

Ingredients:

8 oz tofu, firm -- drained and
1 cubed
1 tbsp sesame oil -- * see note
3 tbsp soy sauce -- reduced sodium
1 can chicken broth -- 14 ounces
1 package 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 tsp 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

From: Caitlin Davis Carlson, Seaview,wa
Servings: 6

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