Buddha’s Delight/ Lo Han Jai
Ingredients
Sauce
Directions
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Press and tear tofu into 1 inch cubes
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Rinse and slice all vegetables to preferred cut while tofu is pressing.
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If using dried mushrooms soak in hot water for 30 -45 minutes and save water to use as the water for the sauce.
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Grease a stovepan and place over medium heat and bring a pot of water to a boil.
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Cook tofu 5 or 6 minutes until the bottom is golden then flip and continue to cook until that side is also golden. Once that’s done transfer to a plate.
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While tofu is cooking blanch the cabbage for a minute in the boiling water. Transfer to a towel lined plate and blanch the peas for a minute or two before also transferring to the plate. Replace the water in preparation for cooking the noodles.
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Prepare the sauce by adding the water, oyster sauce, soy sauce, cornstarch, sesame oil, and salt and pepper together in a bowl and mixing until blended.
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Regrease the pan the tofu was cooking on.
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Add any uncooked vegetables starting with the one that needs to most cooking time and gradually adding until all vegetables (both the cooked and uncooked) have been added and are starting to cook.
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While vegetables are cooking add the noodles to the pot and cook for a couple minutes then remove and rinse under cold water before transferring to the pan.
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Add the tofu then pour the sauce over everything and heat and stir for a minute until everything is heated up and mixed together.
Note
The directions make this seem more complicated than it is. It’s just getting everything started cooking separately then adding them all together in one pan at the end.
It’s a fairly adaptable recipe there’s some vegetables frequently used in it but nothing set in stone all the recipes you find will have some different vegetables used so just kind of go with whatever you want.
You could also probably do this in an oven if you wanted to do that instead.
