Yu Choy Cellophane Noodle Stir-Fry with Tofu & Peanuts

Yu Choy Cellophane Noodle Stir-Fry

with Tofu & Peanuts

The clear cellophane noodles (also known as bean threads or glass noodles) in this dish are naturally gluten free because they’re made of mung bean starch. They only turn clear when cooked and maintain a smooth, chewy texture that we love. A big bunch of yu choy, a type of Chinese broccoli with thinner stems, and robust Chinese barbecue-style sauce add tons of flavor to the blank slate of mild noodles.

Yu Choy Cellophane Noodle Stir-Fry with Tofu & Peanuts ingredients


  • 3 Cloves Garlic
  • 3 Scallions
  • 1 Bunch Yu Choy
  • 1 Package Firm Tofu
  • 1/4 Cup Roasted Peanuts
  • 4 Ounces Cellophane Noodles
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Sesame Oil
  • 1 Lime
  • 2 Tablespoons Black Bean Garlic Sauce
  • 2 Tablespoons Mirin
  • 2 Tablespoons Hoisin Sauce
  • 1/2 Teaspoon Chinese Five-Spice Powder


Prepare your ingredients:

Prepare your ingredients:

Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Peel and slice the garlic. Slice the scallions. Roughly chop the yu choy. Drain the tofu and pat it dry with paper towels. Slice it into thin planks, and let them stand on more paper towels to dry as much as possible. Finely chop the peanuts.

Cook the noodles:

Cook the noodles:

When the water comes to a boil, remove the pot from the heat and add the noodles. Let the noodles stand in the hot water for 2 minutes, or until cooked through. Drain and rinse them under cold water.

Dress the noodles:

Dress the noodles:

Transfer the noodles to a medium bowl. Add the scallions, soy sauce, sesame oil, and the juice of the whole lime to the noodles and toss until combined.

Brown the tofu:

Brown the tofu:

In a large pan, heat some oil on high until hot. Add the tofu planks and cook 5 to 7 minutes per side, or until browned. Transfer the tofu to a paper-towellined plate. While the tofu cooks, make the sauce. In a small bowl, stir together the black bean sauce, hoisin sauce, five-spice powder, and mirin until combined.

Stir-fry the yu choy:

Stir-fry the yu choy:

Add the garlic and half the peanuts back to the hot pan used for the tofu, and cook 30 seconds, or until fragrant. Add the yu choy and about 1 tablespoon of water and cook 1 to 2 minutes, stirring until wilted.

Finish the stir-fry & enjoy:

Finish the stir-fry & enjoy:

Add the noodles and ¼ cup of water. Cook 1 minute longer, stirring until noodles are heated through and everything is combined. Remove from the heat. Divide the tofu slices and the noodles with the yu choy between 2 plates. Drizzle the sauce over the noodles and tofu, then sprinkle the remaining peanuts over the whole plate. Enjoy!

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