Recipe - Cellophane Noodles With Tofu And Veggies

8 ounce Tofu; Firm, Drained And
Cubed
1 tablespoon Sesame Oil; * See Note
3 tablespoon Soy Sauce; Reduced Sodium
1 cn Chicken Broth; 14 Ounces
1 pack Bean Threads Or Cellophane
Noodles
1 pound Veggies; Broccoli, Carrots,
Red Pepper Etc, Your
Favorites
One fourth cup Rice Wine Vinegar
One half teaspoon Crushed Red Pepper

1. Place tofu on shallow plate, drizzle with oil and 1 One half teaspoons soy
sauce. (***Instead of oil, I use different herbs; more soy; or rice wine)

2. Combine chicken broth and remaining 1 One half 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 MCRecipe Digest V1 #992 by The Meades kmeade@idsonline.com on
Jan 7, 1998