• recipe by : sim lee

Ingredients Edit

Directions Edit

  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.
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