Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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