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  Cellophane noodles with tofu & veggies
 
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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