MAKES: 4 servings TESTED BY: Juli H.
062 Tofu-Cellophane Noodle Stir-Fry with Yu Choy
TASTING COMMENTS:
We don’t always specify a nonstick skillet, but when it’s necessary, we do. Tofu sticks pretty easily, so a nonstick skillet was the only way to go in this recipe. It has such interesting flavor from the hoisin, ginger, cinnamon, and cloves!—JH
start to finish 35 minutes
- 1 12-oz. pkg. extra-firm tofu, drained and cut into ¾-inch pieces
- 4 oz. cellophane noodles (bean threads)
- 2 Tbsp. reduced-sodium soy sauce
- 2 Tbsp. rice vinegar
- 1 to 2 tsp. Asian chili paste (sambal oelek)
- 1 tsp. toasted sesame oil
- 2 Tbsp. canola oil
- 4 oz. shiitake mushrooms, stems removed and caps sliced ½ inch thick (1½ cups)
- 2 cloves garlic, thinly sliced
- 5 oz. yu choy, cut into 2-inch pieces (3 cups)
- 3 green onions, trimmed and cut into 1½-inch pieces
- ¼ cup water
- 3 Tbsp. hoisin sauce
- 2 tsp. grated fresh ginger
- ¼ tsp. ground cinnamon
- Dash ground cloves
- 6 lime wedges
- ¼ cup dry-roasted peanuts, chopped
There are several varieties of tofu out there, ranging in texture from silken—which as its name implies is very soft and custardy—to extra-firm. Extra-firm is the type that’s best for stir fries because it holds its shape and doesn’t break apart.
1. Drain tofu on a plate lined with paper towels while preparing remaining ingredients.
2. Fill a large saucepan with water and bring to boiling. Add cellophane noodles and remove pan from heat; let stand 2 to 3 minutes or until softened. Drain; rinse with cool water and return to saucepan. Stir in soy sauce, vinegar, chili paste, and sesame oil.
3. In a large nonstick skillet heat 1 Tbsp. of the canola oil over medium heat. Add tofu; cook 5 to 7 minutes until lightly browned, tossing occasionally. Transfer tofu to pan with noodles and gently toss to combine.
4. Add remaining 1 Tbsp. canola oil to skillet. Add mushrooms. Cook and stir 3 minutes. Add garlic; cook and stir 1 minute. Add yu choy and green onions; cook and stir 2 minutes or just until wilted. Add the next five ingredients (through cloves); cook and stir 1 minute. Add noodle mixture and cook until heated through, stirring occasionally.
5. Transfer stir-fry to a dish. Squeeze 2 lime wedges over top and sprinkle with peanuts. Serve with the remaining lime wedges.
Per serving 361 cal., 18 g fat (2 g sat. fat), 0 mg chol., 548 mg sodium, 40 g carb., 4 g fiber, 7 g sugars, 13 g pro.
To press or not to press? Some recipes recommend pressing tofu for up to an hour before cooking to extract moisture. We found that pressing the tofu had little effect on the texture of the finished food. Instead, make sure you thoroughly drain the tofu and gently pat it with paper towels to reduce surface moisture.
CELLOPHANE NOODLES Also called glass noodles, these delicate threads are made from mung bean starch. When cooked, they have a delightfully chewy texture.
SHIITAKE MUSHROOMS A common ingredient in Asian dishes, they have a meaty texture and distinctive flavor. The stems are woody—always remove them.
ASIAN CHILI PASTE Sambal oelek, as it’s also known, is made only of fiery red chiles, vinegar, and salt. It has a simpler flavor than sriracha sauce but is quite a bit hotter.
YU CHOY This leafy Asian vegetable (top right) is sometimes called choy sum. If you can’t find it, substitute an equal amount of broccoli rabe (bottom left) or 2 baby bok choy (top left), coarsely chopped, plus 1½ cups small broccoli florets (bottom right).
