Bean Threads with Tofu and Vegetables
|Firm tofu||8 Ounce, drained|
|Sesame oil||1 Tablespoon|
|Low-sodium soy sauce||3 Teaspoon, divided|
|Low sodium fat free chicken broth||14 Ounce (1 Can)|
|Bean threads||3 3⁄4 Ounce (1 Package)|
|Frozen mixed vegetable||16 Ounce, thawed (Such As Broccoli, Carrots And Red Pepper)|
|Rice wine vinegar||1⁄4 Cup (4 tbs)|
|Red pepper flakes||1⁄2 Teaspoon|
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 about 1 minute.