Buddha's Delight (Luohan Zhai)
A traditional vegetarian stir-fry eaten by Buddhist monks, packed with various veggies and tofu.
Contains common allergens
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Instructions
- 1
Prep the Ingredients: Rehydrate all dried fungi and lily buds in warm water for 30 minutes. Squeeze out excess water and trim tough stems. Blanch the lotus root slices in boiling water for 2 minutes and drain.
- 2
Fry the Tofu: In a wok over medium heat, shallow fry the tofu cubes in 2 tbsp oil until golden and crisp on all sides. Remove and set aside.
- 3
Stir-Fry Aromatics: Leave 1 tbsp of oil in the wok. Add a slice of ginger and fry for 30 seconds to flavor the oil.
- 4
Cook the Vegetables: Toss in the rehydrated mushrooms, lily buds, and bamboo shoots. Stir-fry over high heat for 2 minutes. Add the snow peas and lotus root, cooking for another minute until tender-crisp.
- 5
Season: Add the fried tofu back into the wok. Pour in the soy sauce, vegetarian oyster sauce, and 1/4 cup of the reserved mushroom soaking liquid.
- 6
Simmer and Thicken: Let everything simmer for 2-3 minutes to absorb the flavors. If desired, stir in a cornstarch slurry (1 tsp cornstarch to 1 tbsp water) to thicken the sauce slightly. Finish with sesame oil and serve.
Plan it in Listahan
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