Cellophane Noodles With Tofu & Veggies Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: 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 lbs: Veggies, Broccoli, Carrots,
Red Pepper Etc, Your
Favorites,
1/4 cup: Rice Wine Vinegar,
1/2 tsp: Crushed Red Pepper,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp