Cellophane Noodles with Tofu and Veggies Recipe

Free Recipe Cellophane Noodles with Tofu and Veggies

Recipe Type: H Recipes

Recipe Preparation: boil

Cooking Ingredients for Cellophane Noodles with Tofu and Veggies Recipe

8 oz Tofu; Firm, Drained And
-Cubed
1 tb Sesame Oil; * See Note
3 tb Soy Sauce; Reduced Sodium
1 cn Chicken Broth; 14 Ounces
1 pk Bean Threads Or Cellophane
-Noodles
1 lb Veggies; Broccoli, Carrots,
-Red Pepper Etc, Your
-Favorites
1/4 c Rice Wine Vinegar
1/2 ts Crushed Red Pepper

Cellophane Noodles with Tofu and Veggies Preparation

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 Posted to MC-Recipe Digest V1 #992 by The Meades <kmeade@idsonline.com> on Jan 7, 1998

Cooking Temperature:

Recipe Serves: 6

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