Chinese Buddha's Delight (Lo Han Jai)
A traditional Chinese Buddhist vegetarian stir-fry with tofu, mushrooms, bamboo shoots, and glass noodles in a light sauce.
Soak the dried shiitake mushrooms in warm water for 20 minutes. Reserve the soaking liquid.
Soak the glass noodles in warm water for 10 minutes, then drain and cut into shorter lengths.
Heat sesame oil in a wok over high heat. Add the tofu cubes and fry until golden on all sides. Remove and set aside.
In the same wok, stir-fry the carrots and baby corn for 2 minutes.
Add the mushrooms, bamboo shoots, and snow peas. Stir-fry for another 2 minutes.
Return the tofu to the wok. Add the glass noodles, soy sauce, and vegetable broth.
Toss everything together for 2 minutes until heated through. Serve immediately.
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Ingredients
- 200 g Firm tofu (cubed)
- 6 pieces Dried shiitake mushrooms
- 100 g Bamboo shoots
- 50 g Glass noodles
- 100 g Baby corn
- 100 g Snow peas
- 1 medium Carrots (sliced)
- 2 tbsp Sesame oil
- 2 tbsp Light soy sauce
- 1/2 cup Vegetable broth