How to Cook Buddha’s Delight
Serves: 6
Preparation time: 25 mins
Cooking time: 1 hour
Ingredients needed to make Buddha’s Delight:
- 1 package (14 oz) extra firm tofu, drained
- ½ cup broccoli stem, peeled and chopped
- 5 cups small broccoli florets
- 1 ½ cups green onions, sliced
- 1 cup snow peas, trimmed
- 1 can (8 oz) water chestnuts, drained and sliced
- 1 ½ cups carrots, cut into ¼’’ diagonal slices
- 2 garlic cloves, peeled
- 1 tbsp fresh ginger, peeled and grated
- 1 can (14 oz) whole baby corn, drained
- 4 cups brown rice, cooked
- ½ cup vegetable broth
- 1 tbsp rice vinegar
- 1 tbsp dark sesame oil
- 3 tbsp low-sodium soy sauce
- 2 tbsp canola oil
- 1 tbsp cornstarch
- 1 tbsp sugar
- ½ tsp salt
Cooking instructions for Buddha’s Delight:
- Stir the dark sesame oil, soy sauce, rice vinegar and sugar in a large bowl, until the sugar dissolves and they are mixed thoroughly.
- Throw in the tofu chunks and toss well until properly coated.
- Place a lid on top and set aside in the fridge for an hour to marinate.
- Tip them into a colander to drain and set the marinade aside until necessary.
- Bring a large pot of water to a boil and drop in the carrot slices, broccoli florets as well as its stem.
- Boil them for a couple of minutes and drain them out in a colander.
- Transfer them immediately into icy water and drain them out right away into a bowl.
- Drizzle the canola oil into a work and heat it over moderately high flame until it starts shimmering.
- Throw in the marinated tofu and sauté for 5 minutes, stirring often, until they brown lightly on either sides.
- Scatter the onions, garlic and ginger into the wok and stir them together to mix well.
- Sauté the mixture for another half a minute, stirring regularly, and toss the corn, boiled veggies, snow peas and water chestnuts into it.
- Give them a nice stir to mix well and stir fry briskly for a minute before pouring in the broth.
- Whisk in the cornstarch until it mixes thoroughly into the stew and pour in the reserved marinade into it, followed by a dash of salt to season.
- Stir until mixed properly and bring the stew to a boil.
- Continue to cool likewise for 2 ½ minutes, while stirring relentlessly, until it reduces slightly and appear a tad thicker.
- Ladle the stew over a bed of cooked brown rice and serve warm.
Image credit: Wikimedia Commons
Last Updated on May 16, 2013 by
