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Quick Weeknight Buddha's Delight (Luohan Zhai)

A quick and hearty vegan stir-fry featuring crispy tofu and vibrant vegetables tossed in a light, savory ginger-garlic brown sauce. Perfect for a healthy and satisfying weeknight dinner.

Prep 15 min Cook 15 min Total 30 min Level Easy

Serves 4

Ingredients

Tofu and Vegetables

14 ounces Extra firm tofu — Pressed and cut into 1-inch cubes
2 tablespoons Neutral cooking oil — Divided use (canola, avocado, or vegetable oil)
6 ounces Fresh shiitake mushrooms — Stems removed, caps sliced
2 cups Broccoli florets — Cut into bite-sized pieces
1 medium Carrots — Peeled and thinly sliced on the diagonal
1 cup Snow peas — Strings removed
0.5 cup Canned sliced bamboo shoots — Drained
0.5 cup Canned sliced water chestnuts — Drained

Aromatics

1 tablespoon Fresh ginger — Minced
3 cloves Garlic — Minced
2 whole Scallions — Chopped, white and green parts separated

Savory Brown Sauce

0.75 cup Vegetable broth — Low sodium preferred
3 tablespoons Soy sauce — Use tamari for gluten-free
1 tablespoon Vegetarian oyster sauce (mushroom stir-fry sauce) — Adds deep umami flavor
1 teaspoon Toasted sesame oil
1 tablespoon Cornstarch
0.25 teaspoon White pepper

Instructions

In a small bowl, whisk together the vegetable broth, soy sauce, vegetarian oyster sauce, sesame oil, cornstarch, and white pepper. Set aside.
~2 min
Make sure the cornstarch is completely dissolved to avoid lumps.
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the cubed tofu and pan-fry until golden brown and crispy on all sides. Remove the tofu from the pan and set aside on a plate.
~6 min
Don't move the tofu too much initially; let it form a crust before flipping.
Add the remaining 1 tablespoon of oil to the wok. Add the minced ginger, minced garlic, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
~1 min
Watch carefully to ensure the garlic does not burn.
Add the sliced carrots, broccoli florets, and shiitake mushrooms to the wok. Stir-fry for 2-3 minutes. If the pan gets too dry, add a tablespoon of water to help steam the vegetables.
~3 min
Add the snow peas, bamboo shoots, and water chestnuts. Stir-fry for another 1-2 minutes until all vegetables are tender-crisp.
~2 min
Give the sauce mixture a quick stir (as the cornstarch will have settled) and pour it into the wok. Add the cooked tofu back into the pan. Toss everything together continuously until the sauce thickens and coats the vegetables and tofu evenly.
~1 min
Garnish with the green parts of the scallions. Serve immediately over steamed rice or noodles.

Nutrition

240

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

750

Sodium (mg)

Cholesterol (mg)

Equipment

Wok or large skillet
Cutting board
Chef's knife
Small mixing bowl
Whisk
Spatula

Tips & Storage

To save even more time on a weeknight, use a pre-cut bag of mixed stir-fry vegetables.
Pressing the tofu is crucial; it removes excess moisture so the tofu can get crispy and absorb the flavorful sauce.
Feel free to customize the vegetables based on what you have in your fridge (e.g., bok choy, baby corn, or bell peppers).
Storage: Store leftover Buddha's Delight in an airtight container in the refrigerator for up to 4 days. Reheat in a microwave or quickly toss in a skillet over medium heat until warmed through.