Tofu and Vegetables with Sesame Broth and Cellophane Noodles
Tofu and Vegetables with Sesame Broth and Cellophane Noodles

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: under 30 minutes
  • Prep: 5 minutes
  • Cook: 7 minutes

Nutrition Facts

Amount per serving:
Total Calories: 379kcal (19%)
  • 321mg (13%) Sodium
  • 66g Carbs
  • 6g Fiber
  • 9g (14%) Fat
  • 1g (7%) Saturated Fat
  • 0g Sugars
  • 13g Protein
  • 427mg (43%) Calcium
  • 4mg (21%) Iron
379kcal (19%)321mg (13%)66g6g9g (14%)0g13g1g (7%)
Try a satisfying sesame-ginger stir-fry with flavorful Asian flair.


  • 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 tablespoons fresh ginger, minced
  • 8 ounces extra-firm tofu, cut into 1/4-inch cubes
  • 1 16-ounce package frozen mixed vegetables for stir-frying (any combination)
  • 1 cup vegetable broth



1. Place cellophane noodles in a large bowl, pour over enough hot water to cover and let stand for 10 minutes. Drain and set aside. 2. Meanwhile, set wok or large skillet over medium-high heat. Once hot, add the oil and swirl to coat pan. Add ginger and stir-fry for 1 minute. 3. Add tofu and stir-fry for 3 minutes, until golden brown on all sides. Add vegetables, broth, and noodles. Cook for 3 minutes, until vegetables are crisp-tender and noodles are tender. Serve hot.
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