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.