Tofu-Cellophane Noodle Stir-Fry With Yu Choy
Total Time: 45 minutesYield: 4 Servings
Source:
Category: Pasta
Ingredients
12 ounces Firm Tofu (drained, cut into 3/4-inch pieces)4 ounces Cellophane Noodles
2 tablespoons Soy Sauce
2 tablespoons Rice Vinegar
2 teaspoons Sambal Olek
1 teaspoon Sesame Oil
2 tablespoons Vegetable Oil
4 ounces Shiitake Mushrooms (sliced)
2 cloves Garlic (minced)
5 ounces Yu Choy (cut into 2-inch pieces)
3 whole Green Onions (cut into 1 1/2-inch pieces)
1⁄4 cup Water
3 tablespoons Hoisin Sauce
2 teaspoons Ginger (grated)
1⁄4 teaspoon Cinnamon
dash Cloves
1 whole Lime (cut into 6 wedges)
1⁄4 cup Peanuts (chopped)
Directions
- Drain tofu on a plate lined with paper towels while preparing remaining ingredients.
- Fill a large saucepan with water and bring to a boil. Add cellophane noodles and remove pan from heat; let stand 2-3 minutes or until softened. Drain and rinse with cool water and return to saucepan. Stir in soy sauce, vinegar, sambal, and sesame oil.
- In a large skillet heat 1 tablespoon oil over medium heat. Add tofu and cook 5-7 minutes until lightly browned, tossing occasionally. Transfer tofu to pan with noodles and gently toss to combine.
- Add 1 tablespoon oil to skillet. Add mushrooms, cook and stir for 3 minutes. Add garlic, cook and stir for 1 minute. Add yu choy and green onions, cook and stir 2 minutes or just until wilted.
- Add 1/4 cup water, hoisin sauce, ginger, cinnamon, and cloves then cook for 1 minute. Add noodle mixture and cook until heated through, stirring occasionally.
- Transfer stir-fry to a dish. Squeeze 2 lime Wedges over top and sprinkle with peanuts. Serve with the remaining lime wedges.