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:
- 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.
This recipe appears in:
Chinese
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
