Bean Threads with Tofu and Vegetables
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.
Makes 6 servings
|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|
- Place tofu on shallow plate; drizzle with oil and 1-1/2 teaspoons soy sauce.
- 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.
- Stir in vegetables and vinegar; heat through. Stir in tofu mixture and red pepper flakes; heat through about 1 minute.
|Serving Size:||1/6 of total recipe|
|Calories from Fat||30 %|
|Total Fat||6 g|
|Saturated Fat||1 g|
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