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Tofu and Vegetables with Sesame Broth and Cellophane Noodles

Tofu and Vegetables with Sesame Broth and Cellophane Noodles


  • 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 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.

Nutrition Information

Per serving: 379 kcal cal., 9 g fat (1 g sat. fat), 321 mg sodium, 6 g fiber, 0 g sugar, 13 g pro., 427 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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