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Tofu & Vegetables wSesame Broth & Noodle




Source of Recipe


SHAPE Magazine


List of Ingredients




2 3 3/4-ounce packages cellophane or bean thread noodles (or angel-hair or capellini pasta, if desired)
2 teaspoons dark sesame oil (don't use cold-pressed, which is lighter)
1 tablespoon minced fresh ginger
8 ounces extra-firm tofu, cut into 1/4-inch dice
1 16-ounce package frozen mixed vegetables for stir-frying (any combination)
1 cup vegetable broth


Recipe



Place cellophane noodles in a large bowl, pour over enough hot water to cover and let stand 10 minutes. Drain and set aside.

Meanwhile, set wok or large skillet over medium-high heat. Once hot, add oil and swirl to coat pan. Add ginger and stir-fry 1 minute. Add tofu and stir-fry 3 minutes, until golden brown on all sides. Add vegetables, broth and noodles and cook 3 minutes, until vegetables are crisp-tender and noodles are tender. Serve hot.