Photos of Buddha’s Delight Recipe
How To Make Buddha’s Delight
Buddha’s delight is a vegan Asian dish that’s loaded with mixed veggies, baby corns, bamboo shoots, and tofu. It’s a light yet filling addition to any meal.
Serves:
Ingredients
- 14ozextra firm tofu,drained and cut into 1½ inch cubes
- Cooking spray
- salt and pepper,to taste
- 3tbspsoy sauce
- 1tbsptoasted sesame oil
- 2tsphoney
- 1tbspfresh ginger,grated and peeled
- 2garlic cloves,minced
- 2tspcornstarch
- 1tbspcanola oil
- ¼cupgreen onions,sliced
- 14ozwhole baby corn,drained and halved
- 8ozsliced bamboo shoots,drained
- 4cupsmixed fresh vegetables,(such as broccoli florets, snow peas, thinly sliced carrots, shiitake mushrooms and baby bok choy)
Instructions
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Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat with cooking spray.
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Place the tofu cubes in a single layer on the sheet pan, season with salt and pepper to taste.
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Bake for 20 minutes or until lightly browned.
Sauce:
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In a small bowl mix together the soy sauce, sesame oil, honey, ginger and garlic. Mix the cornstarch with ¼ cup of cold water and add to the soy sauce mixture; stir to combine.
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Heat the oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper. Cook for 3 to 4 minutes, stirring occasionally. Add 2 tablespoons of water to the pan and cook for 3 to 4 minutes more or until vegetables are tender.
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Stir in the tofu cubes, baby corn and bamboo shoots.
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Pour the sauce over the tofu mixture and bring to a boil; boil for one minute or until sauce has just thickened.
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Top with sliced green onions and serve with rice if desired.
Nutrition
- Calories: 442.34kcal
- Fat: 21.73g
- Saturated Fat: 2.73g
- Trans Fat: 0.02g
- Monounsaturated Fat: 8.53g
- Polyunsaturated Fat: 9.25g
- Carbohydrates: 45.73g
- Fiber: 9.78g
- Sugar: 11.05g
- Protein: 24.77g
- Sodium: 896.37mg
- Calcium: 726.59mg
- Potassium: 1096.90mg
- Iron: 4.74mg
- Vitamin A: 244.07µg
- Vitamin C: 20.41mg
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