| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 15g | 2g | 20g |
| sugars | fibre | protein | salt |
| 5g | 4g | 12g | 1.8g |
Why I Love Taiwanese Vegan Buddha’s Delight Stir-Fry
When I first stumbled upon Vegan Buddha’s Delight Stir-Fry, I was instantly reminded of the times my grandmother would conjure up hearty dishes from simple, fresh ingredients. This recipe, though a bit different from my Italian-American culinary roots, embodies the same spirit of wholesome, comforting food prepared with love and care.
A Symphony of Flavors and Textures
What I adore about Vegan Buddha’s Delight Stir-Fry is its rich array of textures and flavors, seamlessly combined to create a harmonious dish. The firm tofu, after being pressed and cubed, absorbs the savory essence of soy and hoisin sauces, while the sesame oil lends it a delightful nutty aroma. Together with the crunch of baby corn, bamboo shoots, and snow peas, and the tender bite of mushrooms, broccoli, and napa cabbage, this dish is a celebration of both taste and texture. Adding freshly grated ginger and minced garlic enhances the aromatic profile, making each bite an invigorating experience.
Versatility at Its Best
Another reason I find myself drawn to Vegan Buddha’s Delight Stir-Fry is its incredible versatility. Whether you’re enjoying it as a main dish accompanied by steamed jasmine rice or as a complementary side to a more elaborate spread, it never fails to satisfy. Its flavor profile reminds me of other East Asian favorites, like a well-executed Szechuan Tofu or even a simple Vegetable Lo Mein. Each of these dishes brings its own unique qualities to the table, yet they all share a common thread of balance and harmony.
This delightful vegan recipe is also made more special thanks to its health benefits. Packed with vitamins from the assorted vegetables and proteins from the tofu and peanuts (if you opt to include them), it’s both a nutritious and satisfying meal. And, speaking from experience, it’s also a hit with my grandkids – a win-win in my book!
Originally inspired by the recipes of renowned chef Yan Chi Shao, whose mastery of Asian cuisine always leaves me in awe, Vegan Buddha’s Delight Stir-Fry stands out as a testament to how cross-cultural culinary exploration can lead to amazing discoveries. Each time I prepare this dish, it’s not just cooking – it’s a journey blending tradition, health, and incredible flavor.
What You’ll Need
- 1 block (16 oz) firm tofu, pressed and cubed
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 cup sliced mushrooms (shiitake or button)
- 1 cup baby corn, drained and sliced
- 1 cup sliced bamboo shoots, drained
- 1 cup snow peas, trimmed
- 1 cup thinly sliced carrots
- 1 cup broccoli florets
- 1 cup napa cabbage, chopped
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/4 cup vegetable broth
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 2 scallions, chopped
- 2 tablespoons chopped fresh cilantro
- 1/4 cup roasted peanuts (optional)
- Cooked jasmine rice, for serving
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Method
Step One
In a large bowl, combine the cubed tofu, soy sauce, and hoisin sauce. Toss to coat and let it marinate for at least 15 minutes.
Step Two
Heat the sesame oil and 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated tofu and cook until browned on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
Step Three
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the mushrooms, baby corn, bamboo shoots, snow peas, carrots, broccoli, and napa cabbage. Stir-fry for 4-5 minutes, until the vegetables are tender but still crisp.
Step Four
Add the minced garlic and grated ginger to the skillet and stir-fry for an additional 1-2 minutes until fragrant.
Step Five
Return the tofu to the skillet. Pour in the vegetable broth and the cornstarch mixture. Stir well to combine, and cook for another 2-3 minutes until the sauce has thickened.
Step Six
Remove from heat and stir in the chopped scallions and fresh cilantro. If using, sprinkle with roasted peanuts for added crunch.
Step Seven
Serve the stir-fry hot over a bed of cooked jasmine rice. Enjoy your Vegan Buddha’s Delight Stir-Fry!
