1.Drain tofu on a plate lined with paper towels while preparing remaining ingredients.
2.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.
3.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.
4.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.
5.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.
6.Transfer stir-fry to a dish. Squeeze 2 lime Wedges over top and sprinkle with peanuts. Serve with the remaining lime wedges.