16 Ounce, thawed (Such As Broccoli, Carrots And Red Pepper)
Rice wine vinegar
1⁄4 Cup (4 tbs)
Red pepper flakes
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.