Cellophane Noodles with Tofu and Veggies


 * recipe by : sim lee

Ingredients

 * 8 oz tofu, firm—drained and cubed
 * 1 tbsp sesame oil
 * 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
 * ¼ cup rice wine vinegar
 * ½ tsp crushed red pepper

Directions

 * 1) Place tofu on shallow plate, drizzle with oil and 1½ teaspoons soy sauce.
 * 2) Combine chicken broth and remaining 1½ teaspoons soy sauce in deep skillet or large saucepan. Bring to a boil over high heat.
 * 3) Reduce heat and add bean threads (cellophane noodles),
 * 4) simmer uncovered for 7 minutes or until noodles absorb liquid, stirring occasionally to separate noodles.
 * 5) Stir in vegetables and vinegar, heat through.
 * 6) Stir in tofu mixture and crushed red pepper, heat through about 1 minute.