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Bean Threads with Tofu and Vegetables

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  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.

Recipe Summary

Difficulty Level: 
Side Dish
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 276 Calories from Fat 58

% Daily Value*

Total Fat 7 g10.2%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 192 mg8%

Total Carbohydrates 43 g14.2%

Dietary Fiber 2.8 g11%

Sugars 6.4 g

Protein 9 g18.2%

Vitamin A 26.2% Vitamin C 7.2%

Calcium 13.3% Iron 4%

*Based on a 2000 Calorie diet

Bean Threads With Tofu And Vegetables Recipe