See Also: Bean Threads with Tofu and Vegetables(recipes)
Stir-Fried Tofu and Vegetables(recipes)
Crispy Orange Vegetables and Tofu(recipes)
Tofu (bean curd)(health)
Roasted teriyaki tofu steaks with glazed green vegetables(recipes)
neuropil threads(medicine)
Simonart's threads(medicine)
tofu(dictionary)
tofu(encyclopedia)
tofu(dictionary)

Bean Threads with Tofu and Vegetables (recipes)


Bean Threads with Tofu and Vegetables

Yield: Makes 6 servings

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.





Ingredients:



8ounces firm tofu, drained and cubed

1tablespoon dark sesame oil

3teaspoons reduced-sodium soy sauce, divided

1can (about 14 ounces) fat-free reduced-sodium chicken broth

1package (3-3/4 ounces) uncooked bean threads

1package (16 ounces) frozen mixed vegetable medley such as broccoli, carrots and red pepper, thawed

1/4cup rice wine vinegar

1/2teaspoon red pepper flakes









Preparation:





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 through about 1 minute.









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