The textures and flavors in this Yu Choy Cellophane Noodle Stir-Fry with Tofu and Peanuts are delightfully balanced. The peanuts provide a delightful crunch, and the tofu adds protein. The yu choy offers a wholesome green foundation, while the savory sauce is fully absorbed by the cellophane noodles. This dish is quick and simple, making it ideal for a hectic weeknight meal.
Ingredients: 200g tofu, cubed. 100g cellophane noodles. 200g yu choy, chopped. 1/4 cup peanuts, crushed. 3 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. 1 teaspoon ginger, minced. Salt and pepper to taste. Chili flakes optional.
Instructions: Cellophane noodles should be soaked in warm water until tender, then drained and reserved. In a large pan, heat the vegetable oil over medium heat. Tofu cubes should be added and cooked until golden brown all over. Take out the tofu and place it aside. Add sesame oil to the same pan and saut the ginger and garlic minced until fragrant. Stir-fry the chopped yu choy in the pan for two to three minutes, or until it wilts. Toss to mix. Add the soy sauce and soaked cellophane noodles to the pan. Put the tofu back in the pan with the crushed peanuts. Stir-fry for an additional two to three minutes, or until thoroughly heated. If preferred, add chili flakes, salt, and pepper for seasoning. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 15 minutes
shubham
