Instructions: 1. Place tofu on shallow plate, drizzle with oil and 1 1/2 teaspoons soy sauce. (***Instead of oil, I use different herbs; more soy; or rice wine)

2. Combine chicken broth and remaining 1 1/2 teaspoons soy sauce in deep skillet or large saucepan. Bring to a boil over high heat. Reduce heat and add bean threads (cellophane noodles), simmer uncovered for 7 minutes or tuntil noodles absorb liquid, stirring occasionally to seperate noodles.

3. Stir in vegetables and vinegar, heat through. Stir in Tofu mixture and crushed red pepper, Heat through about 1 minute.

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