Oh how I miss my Chinese food from Bill & Harry’s in Maplewood, NJ. Now that I am living in Southern Texas, good luck with me finding any good chinese. So I set out to make some myself.
Buddha’s Delight is a chinese vegetarian dish with lots of vegetables and tofu. To save on time and chopping, I used a stir fry vegetable mix I bought at Costco. I added extra button mushrooms, green peppers and green onions. I don’t like water chestnuts but they were included in the mix (I tried picking them out though). I also didn’t add any salt since I used regular soy sauce.
Adapted from Cooking Light Magazine
- 4 tablespoons soy sauce
- 1 tablespoon dark sesame oil
- 1 teaspoon sugar
- 1 (14-ounce) package water-packed extra-firm tofu, drained and cut into 1-inch cubes
- 1 cup small broccoli florets
- 1 cup stir-fry vegetable mix
- 1/2 cup button mushroom (didn’t have shiitake)
- 2 tablespoons canola oil
- 1 table infused spicy sesame oil (we like it spicy)
- 1 tablespoon grated peeled fresh ginger
- 2 garlic cloves, minced
- 1 green onion, sliced
- 1 Red pepper, julienned
- 1/2 cup vegetable broth
- 1 tablespoon cornstarch
I used frozen vegetables, it’s just easier and doesn’t require much chopping.
Combine the soy sauce, seasame oil, rice vinegar, sugar and the tofu, tossing to coat. Cover and marinate in refrigerator for 1 hour. Drain in a colander over a bowl, reserving the marinade.
Defrost frozen stir-fry mix and leave to drain in a colander, allowing any excess water to drain.
Heat canola and infused sesame oil in a wok or large nonstick skillet over medium-high heat. Add tofu; stir-fry 5 minutes or until lightly browned on all sides.
Stir in onions, ginger, and garlic; stir-fry 30 seconds.
Add all the remaining vegetables; stir-fry 1 minute.
Combine broth and cornstarch, stirring with a whisk. Add cornstarch mixture, reserved marinade; bring to a boil. Cook 2 1/2 minutes or until slightly thick, stirring constantly.