Bean Threads w/Tofu and Vegetables

I LOVE this dish!! If you like tofu, this is a fantastic and easy dish....hey, if I'm cooking it, it's really easy!! Enjoy!!

Bean Threads w/Tofu & Vegetables

8 ounces firm tofu, drained and cubed
1 tablespoon dark sesame oil
3 teaspoons reduced-sodium soy sauce, divided
1 can (14.5 ounces) fat-free reduced-sodium chicken broth
1 package (3 3/4 ounces) uncooked bean threads
1 package (16 ounces) frozen mixed vegetable medley (ex: broccoli, carrots & red pepper, thawed)
1/4 cup rice wine vinegar
1/2 teaspoon 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 through, about 1 minute. Makes 4 servings.

Nutrients per Serving: 1/4 of total recipe
Calories: 251, Calories from Fat: 32%, Total Fat: 9g, Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 195mg, Carbohydrate: 35g, Dietary Fiber: 5g, Protein: 12g

Dietary Exchanges: 2 Startch, 1 Vegetable, 1/2 Lean meat, 1 Fat