- Place tofu on shallow plate, drizzle with oil and 1½ teaspoons soy sauce.
- Combine chicken broth and remaining 1½ 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 until noodles absorb liquid, stirring occasionally to separate noodles.
- Stir in vegetables and vinegar, heat through.
- Stir in tofu mixture and crushed red pepper, heat through about 1 minute.
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