Bean Threads With Tofu And Vegetables Recipe

• 8 ounce hard tofu liquid removed, cubed
• 1 Tbsp. dark sesame oil
• 3 tsp low-sodium soy sauce divided
• 1 can fat-free low-sodium chicken broth (14 ounce)
• 1 pkt bean threads - (3 3/4 ounce)
• 1 pkt frzn mixed vegetable medley - (16 ounce) thawed (such as broccoli, carrots and red pepper)
• 1/4 c. rice wine vinegar
• 1/2 tsp red pepper flakes

1. Place tofu on shallow plate; drizzle with oil and 1 1/2 tsp.
2. soy sauce.
3. Combine broth and remaining 1 1/2 tsp.
4. soy sauce in deep skillet or possibly large saucepan.
5. Bring to a boil over high heat; reduce heat.
6. Add in bean threads; simmer, uncovered, 7 min or possibly till noodles absorb liquid, stirring occasionally to separate noodles.
7. Stir in vegetables and vinegar; heat through.
8. Stir in tofu mix and red pepper flakes; heat through about 1 minute.
9. This recipe yields 6 side-dish servings.
10. Comments: Bean threads, or possibly cellophane noodles, are dry, fine, white noodles made from powdered mung beans.
11. When cooked, they become transparent and appear to be made of cellophane.

liquid, dark sesame oil, soy sauce, chicken broth, mixed vegetable medley, rice wine vinegar, red pepper

Taken from cookeatshare.com/recipes/bean-threads-with-tofu-and-vegetables-81106 (may not work)