Bean Threads With Tofu And Vegetables from Healthy Diabetic Recipes

Bean Threads With Tofu And Vegetables Recipe

Recipe Ingredients:

8 oz firm tofu, drained, cubed
1 tbsp dark sesame oil
3 tsp low-sodium soy sauce, divided
1 can fat-free low-sodium chicken broth, (14 oz)
1 package bean threads - (3 3/4 oz)
1 package frozen mixed vegetable medley - (16 oz), thawed
= (such as broccoli, carrots and
red pepper)
1/4 cup rice wine vinegar
1/2 tsp red pepper flakes

Recipe Instructions:

Place tofu on shallow plate; drizzle with oil and 1 1/2 teaspoons soy sauce.

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.

Stir in vegetables and vinegar; heat through. Stir in tofu mixture and red pepper flakes; heat through about 1 minute.

This recipe yields 6 side-dish servings.

Exchanges Per Serving: 1 Starch, 1/2 Meat, 1 Vegetable, 1 Fat.

Nutrition Facts: Calories 167; Calories from fat 30%; Total Fat 6g; Saturated Fat 1g; Protein 8g; Carbohydrates 23g; Cholesterol 0mg; Sodium 130mg; Dietary Fiber 3g.

Comments: 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.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"07-25-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 6

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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