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.