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 package Bean Threads Or Cellophane Noodles
1 lb Veggies, Broccoli, Carrots, Red Pepper Etc, Your Favorites
1/4 cup Rice Wine Vinegar
1/2 tsp Crushed Red Pepper
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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
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