Bean Threads with Tofu and Vegetables
Ingredients
8 ounces firm tofu, drained and cubed
1 tablespoon dark sesame oil
3 teaspoons reduced-sodium soy sauce, divided
1 can (about 14 ounces) fat-free reduced-sodium chicken broth
1 package (3-3/4 ounces) uncooked bean threads
1 package (16 ounces) frozen mixed vegetable medley such as broccoli, carrots and red pepper, thawed
1/4 cup rice wine vinegar
1/2 teaspoon red pepper flakes
How to Prepare :
1. Place tofu on shallow plate; drizzle with oil and 1-1/2 teaspoons soy sauce.
2. Combine broth and remaining 1-1/2 teaspoons soy sauce in deep skillet or large saucepan. Bring to a boil over high heat; reduce heat. Add bean threads; simmer, uncovered, 7 minutes or until noodles absorb liquid, stirring occasionally to separate noodles.
3. Stir in vegetables and vinegar; heat through. Stir in tofu mixture and red pepper flakes; heat through about 1 minute.
Ingredients
8 ounces firm tofu, drained and cubed
1 tablespoon dark sesame oil
3 teaspoons reduced-sodium soy sauce, divided
1 can (about 14 ounces) fat-free reduced-sodium chicken broth
1 package (3-3/4 ounces) uncooked bean threads
1 package (16 ounces) frozen mixed vegetable medley such as broccoli, carrots and red pepper, thawed
1/4 cup rice wine vinegar
1/2 teaspoon red pepper flakes
How to Prepare :
1. Place tofu on shallow plate; drizzle with oil and 1-1/2 teaspoons soy sauce.
2. Combine broth and remaining 1-1/2 teaspoons soy sauce in deep skillet or large saucepan. Bring to a boil over high heat; reduce heat. Add bean threads; simmer, uncovered, 7 minutes or until noodles absorb liquid, stirring occasionally to separate noodles.
3. Stir in vegetables and vinegar; heat through. Stir in tofu mixture and red pepper flakes; heat through about 1 minute.
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