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  • Bean Threads With Tofu And Vegetables

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    Bean Threads With Tofu And Vegetables
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 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

    Directions

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

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