Buddha's Delight

A celebration of vegetables — Buddha's Delight simmers mushrooms, tofu, and a garden of vegetables in a savory soy glaze until everything is tender and fragrant. It is a traditional Lunar New Year dish and a wholesome everyday meal.

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

Servings

4 servings

Calories

260

Ingredients

• 8 oz (225 g) firm tofu, cut into 1-inch cubes
• 8 dried shiitake mushrooms, soaked 30 minutes and sliced
• 1 cup napa cabbage, cut into 2-inch pieces
• 1 cup baby bok choy, halved
• 1 cup broccoli florets
• 1 medium carrot, sliced into coins
• 1/2 cup bamboo shoots, sliced
• 1/2 cup water chestnuts, halved
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 3 tablespoons soy sauce, 1 tablespoon oyster sauce (or vegetarian mushroom sauce), 1 teaspoon toasted sesame oil, and 1 teaspoon sugar
• 1 teaspoon cornstarch mixed with 2 tablespoons water

Instructions

1. Heat 1 tablespoon of oil in a large wok over medium-high heat. Fry the tofu cubes for 4 minutes, turning, until golden on all sides. Remove and set aside.
2. Heat the remaining oil in the same wok. Add the garlic and ginger and stir for 30 seconds until fragrant.
3. Add the carrot, broccoli, and bamboo shoots and stir-fry for 3 minutes until they begin to soften.
4. Add the mushrooms, napa cabbage, bok choy, and water chestnuts with 1/2 cup water. Cover and steam for 4 minutes until the vegetables are tender-crisp.
5. Whisk the soy sauce, oyster sauce, sesame oil, and sugar together and pour over the vegetables. Return the tofu to the wok and toss gently.
6. Stir the cornstarch slurry and pour it in, stirring until the sauce thickens and turns glossy, about 1 minute.
7. Serve hot over steamed rice, with extra sesame oil drizzled on top if you like.

Pro tips

• Soak the dried shiitakes until fully soft — they give the dish its deep, meaty flavor.
• Do not overcook the vegetables; they should stay bright and tender-crisp.
• Fry the tofu first so it holds its shape in the stir-fry.
• Use vegetarian oyster sauce to keep the dish fully plant-based.

Frequently asked questions