📝 About This Recipe
Traditionally served by Buddhist monks, Buddha's Delight is a masterpiece of textures and earthy umami flavors. This dairy-free classic celebrates the purity of plant-based ingredients, featuring a harmonious blend of rehydrated forest mushrooms, crisp vegetables, and succulent fried tofu. It is a soul-warming dish that brings the sophisticated techniques of Chinese temple cooking right to your home kitchen.
🥗 Ingredients
The Aromatics and Tofu
- 200 grams Firm Tofu (cut into triangles and lightly pan-fried)
- 1 inch piece Fresh Ginger (peeled and thinly sliced into matchsticks)
- 2 tablespoons Peanut Oil (or any neutral high-heat oil)
The Dried Treasures (Rehydrated)
- 6-8 pieces Dried Shiitake Mushrooms (soaked in warm water for 30 mins; reserve the liquid)
- 1/4 cup Dried Wood Ear Mushrooms (soaked and trimmed of tough ends)
- 15 pieces Dried Lily Buds (soaked and ends trimmed; knotted if desired)
- 1 bundle Bean Thread Vermicelli (soaked in warm water until soft)
- 6 pieces Fried Tofu Puffs (halved to soak up the sauce)
Fresh Vegetables
- 3 heads Bok Choy (quartered lengthwise)
- 1 medium Carrot (sliced into decorative rounds or flowers)
- 1/2 cup Bamboo Shoots (sliced)
- 15 pieces Snow Peas (trimmed)
The Savory Braising Sauce
- 1 cup Mushroom Soaking Liquid (strained carefully to remove grit)
- 2 tablespoons Vegetarian Mushroom Oyster Sauce (dairy-free and vegan)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Rice Wine (omit if strictly avoiding alcohol)
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Cornstarch (mixed with 1 tablespoon water to create a slurry)
👨🍳 Instructions
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1
Begin by rehydrating the dried shiitake, wood ear mushrooms, and lily buds in separate bowls of warm water for at least 30-45 minutes. Reserve 1 cup of the shiitake soaking water, straining it through a fine-mesh sieve.
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2
Once softened, squeeze the excess water from the shiitake mushrooms and remove the stems. Slice the caps in half if they are large.
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3
Prepare the bean thread vermicelli by soaking in warm water for 15 minutes, then drain and set aside.
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4
In a small bowl, whisk together the reserved mushroom liquid, vegetarian oyster sauce, soy sauce, and Shaoxing wine to create your braising base.
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5
Heat the peanut oil in a large wok or deep skillet over medium-high heat. Add the ginger matchsticks and stir-fry for 30 seconds until fragrant.
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6
Add the shiitake mushrooms, wood ear mushrooms, and lily buds to the wok. Stir-fry for 2 minutes to allow the mushrooms to absorb the ginger-infused oil.
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7
Toss in the carrots and bamboo shoots, stir-frying for another 2 minutes. The carrots should begin to brighten in color.
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8
Add the pan-fried tofu triangles and the tofu puffs. Pour the braising sauce over the ingredients and bring to a gentle simmer.
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9
Cover the wok and let the mixture braise for 5-7 minutes. This allows the tofu and mushrooms to become tender and flavorful.
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10
Uncover and add the bok choy and snow peas. These only need about 2 minutes to wilt slightly while maintaining their vibrant green crunch.
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11
Push the ingredients to the side and pour the cornstarch slurry into the bubbling liquid in the center. Stir constantly until the sauce thickens into a glossy glaze.
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12
Fold in the soaked bean thread vermicelli, tossing gently for 1 minute until they are coated in the sauce and heated through.
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13
Turn off the heat and drizzle with toasted sesame oil for a final aromatic finish.
💡 Chef's Tips
Always strain the mushroom soaking liquid through a coffee filter or fine cloth to ensure no grit enters your sauce. Don't skip the lily buds or wood ears; they provide the essential 'crunch' and 'snap' that defines an authentic Luohan Zhai. If you can't find fried tofu puffs, you can use extra-firm tofu that has been cubed and deep-fried until golden. Be careful not to overcook the vermicelli, as it can become mushy; it should be added at the very end just to warm through. For a deeper flavor, add a small piece of fermented red bean curd (nam yu) to the sauce if you have it on hand.
🍽️ Serving Suggestions
Serve steaming hot over a bed of jasmine rice or brown rice to soak up the savory sauce. Pair with a pot of hot Oolong or Pu-erh tea to cleanse the palate between bites. Accompany with a side of smashed cucumber salad with garlic and vinegar for a refreshing contrast. Offer a small dish of chili oil or sambal oelek on the side for those who enjoy a spicy kick. This dish is traditionally served as a center-piece during Lunar New Year but is perfect for a light, healthy weeknight dinner.