This recipe requires a little bit of work. It is not hard to cook but has a few steps to it. Once you have all of the elements set out it is a lot easier to cook and serve quickly. If you already have the ingredients prepped it only takes about 5 minutes to make this delicious recipe.
This recipe serves two people. You can easily bulk up the ingredients to make more to feed more. The only time-consuming thing about this recipe is the sauce and the draining of the tofu. It is well worth the wait. I will have a separate post for my brown sauce which you will need in this recipe ( look in sauces and dips for recipe). So with that being said let’s get into the recipe.
1/2 cup baby corn, drained and rinsed
2 cups broccoli florets
1 carrots, thinly sliced on a diagonal
4 button mushrooms, cut 1/4 inch thick
1 shiitake mushroom, cut 1/4 inch thick
1/2 block firm tofu
1 small can bamboo shoots, drained and rinsed
1/2 cup water chestnuts, thinly sliced, drained and rinsed
1 cup snow peas
1 napa cabbage leaf, cubed
1 cup brown sauce
1/4 cup water
2 tbsp tapioca starch or other starch of choice
1 tsp sesame oil
- Wrap the tofu in a few layers of paper towel and place in a bowl. Place another bowl on top and set aside for about 30 minutes. This will allow the water to drain off the tofu.
- In the meantime make the brown sauce. Set aside for 30 minutes.
- After 30 minutes cut the tofu in half along the side and cut into cubes. Set aside.
- Cut the cabbage into cubes and set aside on a plate.
- Cut the carrot into thin slices on the diagonal. Set aside along with the cabbage.
- Cut the broccoli into florets and set alongside the other vegetables.
- Slice the mushrooms and set alongside the other vegetables on the plate,
- At this point, you can pan fry the tofu or you can bake the tofu until golden brown. I personally like to pan fry because it creates the crispy crunch you need in this dish. But either works very well.
- To fry: Add a little of coconut oil to a large pan over medium-high heat. When the oil is very hot carefully add in the tofu. Allow them to cook 1 minute per side to create a nice golden brown layer. Remove to drain on paper towels. To bake: Place on a lined sheet tray and bake at 425 for about 20 minutes (give or take) until golden brown. Remove from the pan to a plate to cool.
- In a small bowl combine the 1/4 cup water and 2 tbsp tapioca starch and set aside.
- In a large pan add about 1/4 cup water to a hot pan over medium-high heat. Add the broccoli and stir-fry for about 45 seconds. remove to a plate.
- In the same pan add either more water or 2 tbsp coconut oil. allow the pan to get hot. about 10 seconds. Add the carrots and cabbage. Stirfry about 30 seconds.
- Add the corn, water chestnuts, and broccoli and stirfry about 30 seconds.
- Add the remaining vegetables and cook about 45 seconds.
- Add in 1/4 cup water and stirfry until the water is evaporated. About 15 to 20 seconds.
- Add in the brown sauce and allow the mixture to come to a boil.
- Add in the starch slurry and stir to combine well. The sauce will thicken and coat all of the vegetables.
- Add the sesame oil and stir to coat all of the vegetables.
- Plate and serve. You can serve with any type of rice you like. Top with sesame seeds.
Super delicious meal. I added red bell pepper to this dish and cooked them along with the broccoli.The bell pepper is optional. Once you have all of your ingredients prepped it goes rather quickly and will be on your plate in less than 5 minutes. You can make this oil-free if you are trying to stay away from oil. I often make this oil-free. Just leave it out and use water instead. I, on occasion, enjoy the flavor the sesame oil gives the dish. ENJOY!
2 thoughts on “Buddha’s Delight”
Valuable info. Lucky me I found your site by accident, and I’m shocked why this accident did not happened earlier! I bookmarked it.
I am so glad you enjoy the site. I have many more recipes coming your way. Right now I am working on some really awesome fall recipes to post soon.