Turn to star chef Jet Tila for all things Asian. Tila’s multi-ethnic culinary background instilled in him an encyclopedia knowledge of ingredients and techniques that he’s only too happy to share with us. This recipe for Buddha’s Delight will satisfy vegetarians and omnivores alike.
There are times when I just crave a wok full of vegetables, and this is my go-to dish. It’s chock full of different textures and flavors. If there is something you hate, get rid of it and sub in something you love! This is a light, healthy but super-flavorful vegetable stir-fry.
Pro Tips: Cut all the larger vegetables into ¼-inch strips and keep smaller vegetables like snow peas and bean sprouts whole.
The best tofu for the wok is tofu that is vacuum packaged, not the tofu in water. This tofu has naturally formed a skin and will not stick in the wok or pan. It comes naturally white, fried or often coated in a soy sauce or five-spiced glaze. It is usually in the deli section of a well-stocked grocery store and sometimes merchandised next to the cheese and cold cuts. Tofu in water should only be used for wet applications like soups or braises.
- 1/3 cup vegetable stock
- 3 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- Pinch white pepper
- 2 tablespoons vegetable oil
- 1 14-ounce package firm tofu, cut into large dice
- 2 teaspoons thinly sliced ginger
- 12 cremini mushrooms, sliced
- 4 ounces canned sliced bamboo shoots
- 6 canned water chestnuts, sliced
- 1 cup bean sprouts
- 1/2 cup julienned carrots
- 1 cup shredded Napa cabbage leaves
- 2 ounces snow peas, trimmed
For the sauce
Stir together all the sauce ingredients in a small bowl, making sure the cornstarch is dissolved well. Set aside.
For the stir-fry
Heat a wok or a large skillet over medium-high to high heat. Swirl in 2 tablespoons of oil to the heated wok and coat the bottom. When you see wisps of white smoke, add the tofu, and stir-fry until light brown on the edges, about 2 minutes. Then add the ginger and stir-fry it until aromatic, about 30 seconds. Add all the remaining vegetables and keep them moving while searing. Don’t be scared to scrape the pan and fold the vegetables over many times. Cook for about 1 to 2 minutes or until the Napa cabbage gets bright green and starts to soften.
Stir in the sauce, coat all the vegetables and tofu, and bring the sauce to a boil. The cornstarch will thicken into a glaze, about 1 minute. Remove from heat and serve immediately.