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Recipe Name: Cellophane Noodles With Tofu And Veggies Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 6

8 Ounce(s) Tofu, Firm Drained And
1 Tablespoon(s) Sesame oil, * see note
3 Tablespoon(s) Soy sauce, reduced sodium
1 Chicken broth, 14 ounces
1 Bean Threads Or Cellophane
1 Pound(s) Veggies, Broccoli Carrots
Red Pepper Etc Your
1/4 Cup(s) Rice wine vinegar
1/2 Teaspoon(s) Crushed red pepper
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) 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. Stir in vegetables and vinegar, heat through. Stir
in Tofu mixture and crushed red pepper, Heat through about 1 minute.
Recipe by: Sim Lee Posted to MC-Recipe Digest V1 #992 by The Meades
<> on Jan 7, 1998

Nutrition (calculated from recipe ingredients)
Calories: 135
Calories From Fat: 65
Total Fat: 7.4g
Cholesterol: 0mg
Sodium: 468.6mg
Potassium: 206.9mg
Carbohydrates: 14.5g
Fiber: <1g
Sugar: <1g
Protein: 7g

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