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Ingredientes
- 8 ounce hard tofu liquid removed, cubed
- 1 Tbsp. dark sesame oil
- 3 tsp low-sodium soy sauce divided
- 1 can fat-free low-sodium chicken broth (14 ounce)
- 1 pkt bean threads - (3 3/4 ounce)
- 1 pkt frzn mixed vegetable medley - (16 ounce) thawed (such as broccoli, carrots and red pepper)
- 1/4 c. rice wine vinegar
- 1/2 tsp red pepper flakes
Direcciones
- Place tofu on shallow plate; drizzle with oil and 1 1/2 tsp. soy sauce.
- Combine broth and remaining 1 1/2 tsp. soy sauce in deep skillet or possibly large saucepan. Bring to a boil over high heat; reduce heat. Add in bean threads; simmer, uncovered, 7 min or possibly till noodles absorb liquid, stirring occasionally to separate noodles.
- Stir in vegetables and vinegar; heat through. Stir in tofu mix and red pepper flakes; heat through about 1 minute.
- This recipe yields 6 side-dish servings.
- Comments: Bean threads, or possibly cellophane noodles, are dry, fine, white noodles made from powdered mung beans. When cooked, they become transparent and appear to be made of cellophane.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 6 servings | |
| Calories 86 | |
| Calories from Fat 41 | 48% |
| Total Fat 4.6g | 6% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 472mg | 20% |
| Potassium 131mg | 4% |
| Total Carbs 7.41g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.7g | 2% |
| Protein 4.17g | 7% |
