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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 adds 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 Sichuan sauce 
    6. 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
5oz dried bean thread noodles, rehydrated
3
2 napa cabbage leaves, chopped
4
1/2 cup dried lotus seeds, rehydrated
5
2 dried bean curd sticks, rehydrated and chopped into 2 inch pieces
6
2.5 cups hot water
7
1/4 yellow onion, chopped
8
3 garlic cloves, sliced
9
1 scallion, roughly chopped
10
1 tbsp soy sauce
11
1 tsp sesame oil
12
1 tbsp sichuan sauce
13
1 tsp mushroom seasoning
14
1 tbsp sugar
15
1 tbsp vegetable oil

Cooking Instructions

1
Step 1
Rehydrate the shitake mushrooms, bean thread noodles, lotus seeds and bean curd sticks in a large bowl with 2 cups of hot water until it covers all the ingredients. Allow it to sit for about 15 minutes and up to 2 hours.
2
Step 2
Prep the garlic, scallion, and yellow onion. Once the dried ingredients have been rehydrated, chop the mushrooms, napa cabbage, and bean curd. In a small bowl, combine the soy sauce, sesame oil, sichuan sauce, mushroom seasoning, and sugar.
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. Saute for a couple minutes before adding the garlic and mushrooms. Cook for another few minutes before adding the lotus seed, bean curd, and napa cabbage. Add the sauce mixture and mix everything well. Add the remaining 1/2 cup of hot water. Cook for a few 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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