Buddha’s Delight

Watch how to make it here

Buddha’s Delight is a vegetable medley that will be enjoyed by everyone, vegan or not, during the Lunar New Year and any time of the year. Dried ingredients are the key to making this dish full of flavor and texture while the umami-packed sauce adds savory richness.

A few notes:

  1. Dried ingredients are essential to making this dish flavorful and add texture. The traditional recipe includes 18 ingredients so this will be a simplified variation. The ingredients selected for my recipe will make the biggest impact in the least amount of time and effort. You can find the dried ingredients at any local Asian grocery store or on Amazon below. Once purchased, they will last a long time.
  2. Disclaimer: This page contains affiliate links. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you.
    1. Link to dried shitake mushrooms 
    2. Link to dried bean thread noodles 
    3. Link to dried lotus seeds 
    4. Link to dried bean curd skin 
    5. Link to mushroom seasoning 
  3. Store any leftovers in an airtight container in the refrigerator for up to 2 days. The noodles will soak up the sauce so it’s best to enjoy it immediately.

Buddha’s Delight

Prep Time

20 min

cooking time

10 min

Servings

2

total time

30 min

Difficulty

Ingredients

1
5 dried shitake mushrooms, rehydrated and quartered
2
3 dried wood ear mushrooms
3
1/4 cup dried lotus seeds
4
5 oz dried bean thread noodles
5
1/2 cup dried tofu skin
6
1 cup napa or green cabbage, chopped
7
1/4 yellow onion, sliced
8
4 garlic cloves, finely minced
9
1 scallion, roughly chopped
10
5 tofu puffs, halved
11
1 tbsp vegetable oil
12
*seasoning*
13
1 tbsp soy sauce
14
2 tsp dark soy sauce
15
1 tbsp vegetarian oyster sauce
16
1 tbsp sugar
17
1 tsp sesame oil
18
1 tsp mushroom seasoning

Cooking Instructions

1
Step 1
Add the shiitake mushrooms, wood ear mushrooms, and lotus seeds to a bowl and cover with hot water. Soak for about 30 minutes. Cover with a lid to accelerate the rehydration process. In a separate bowl, add bean thread noodles and tofu skin. Fill it with hot water and soak for 5 minutes.
2
Step 2
Prep the garlic, scallion, yellow onion, cabbage, and tofu puffs. Once the dried ingredients have been rehydrated, slice the mushrooms. Combine the ingredients for the seasoning in a separate bowl.
3
Step 3
In a wok or large pan, heat up 1 tbsp of oil and add the white end of the scallion and yellow onion. Cook for a couple minutes before adding the garlic and mushrooms. Cook for another few minutes before adding the lotus seed, tofu skin, and cabbage. Add the sauce and 1/2 cup of mushroom stock. Mix everything together and cook for a few more minutes.
4
Step 4
Once the sauce begins to simmer, add the noodles and green ends of the scallion. Serve immediately.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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