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Cellophane Noodles With Tofu & Veggies

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      Title: CELLOPHANE NOODLES WITH TOFU & VEGGIES
 Categories: Healthy and, Side dish
      Yield: 6 Servings
 
      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
 
  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
  
  From: Caitlin Davis Carlson, Seaview,wa
 
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