Cellophane Noodles with Tofu and Veggies

Ingredients

 * 8 oz tofu, firm -- drained and
 * cubed
 * 1 tbsp sesame oil -- * see note
 * 3 tbsp soy sauce -- reduced sodium
 * 1 can chicken broth -- 14 ounces
 * 1 pack bean threads or cellophane
 * noodles
 * 1 lbs veggies, broccoli, carrots
 * red pepper etc -- your
 * favorites
 * 1/4 cup rice wine vinegar
 * 1/2 tsp crushed red pepper

Directions
Place tofu on shallow plate, drizzle with oil and 1 ½ teaspoons soy sauce. (***instead of oil, i use different herbs; more soy; or rice wine) Combine chicken broth and remaining 1 ½ 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