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Pollo alla Firènze
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Bean Threads with Tofu and Vegetables
Yield: Makes 6 servings
Bean threads, or cellophane noodles, are dry, fine, white noodles made from powdered mung beans. When cooked, they become transparent and appear to be made of cellophane.
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
Preparation:
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.
Nutritional Information:
| Serving Size: 1/6 of total recipe | |
| Fiber | 3 g |
| Carbohydrate | 23 g |
| Saturated Fat | 1 g |
| Total Fat | 6 g |
| Calories from Fat | 30 % |
| Calories | 167 |
| Protein | 8 g |
| Sodium | 130 mg |
Dietary Exchange:
| Meat | 1/2 |
| Vegetable | 1 |
| Starch | 1 |
| Fat | 1 |
This recipe appears in:
Chinese
