This recipe was literally made for our vegetarians out there. A recipe full of flavor and so simple you won’t be in the kitchen for longer than 30 minutes. For this recipe, we prefer firm tofu, we find that it fries better and gets a little crisp (which is how we prefer it!). But, you can truly use an type of tofu and the flavor will still be just as good. The best part of this recipe is it’s flexibility. You can use any vegetable you have in the fridge already and if there’s something in the recipe you don’t like, just get rid of it!
Vegetarian Buddha’s Delight was created by the incredible Chef Jet Tila and is included in his cookbook, 101 Asian Dishes. He said it best himself,
“There are times when I just crave a wok full of vegetables, and this is my go-to dish. It’s chock full of different textures and flavors. If there is something you hate, get rid of it and sub in something you love! This is a light, healthy but super flavorful vegetable stir-fry.”
Vegetarian Buddha's Delight
- 1/3 cup vegetable stock
- 3 tbsp oyster sauce or vegetarian oyster sauce
- 1 tbsp soy sauce
- 1/2 tsp brown sugar
- 1 tsp sesame oil
- 1 tsp cornstarch
- white pepper 1 pinch
Vegetable Stir Fry
- 2 tbsp vegetable oil
- 1 package firm tofu diced up into large cubes
- 2 tsp ginger thinly sliced
- 4 button cremini mushrooms quartered
- 6 canned water chestnuts sliced
- 1 cup bean sprouts
- 1/2 cup julienned carrots
- 1 cup shredded Napa cabbage leaves
- 2 oz snow peas trimmed
For the Sauce
- Stir together all the sauce ingredients in a small bowl, making sure the cornstarch is dissolved well. Set aside.
For The Vegetable Stir-Fry
- Heat a wok or a large skillet over medium-high to high heat. Swirl in 2 tablespoons (30 ml) of oil to the heated wok and coat the bottom. When you see wisps of white smoke, add the tofu, and stir-fry until light brown on the edges, about 2 minutes.
- Then add the ginger and stir-fry it until aromatic, about 30 seconds. Add all the remaining vegetables and keep them moving while searing. Don’t be scared to scrape the pan and fold the vegetables over many times. Cook for about 1 to 2 minutes or until the Napa cabbage gets bright green and starts to soften.
- Stir in the sauce, coat all the vegetables and tofu, and bring the sauce to a boil.The cornstarch will thicken into a glaze, about 1 minute. Remove from heat and serve immediately.