Buddha's Delight (Lo Han Jai 罗汉斋) with Red Fermented Tofu (ASMR Version)

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh is higher in protein while cottage cheese is more affordable.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Portobello offers a similar texture, while button mushrooms are more economical.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

mixed vegetables

🥗Healthier: fresh vegetables

💰Cheaper: frozen vegetables

Fresh vegetables are healthier, while frozen are usually cheaper.

Soak 2 dried shiitake mushrooms until soft.

Soak 30 grams of glass noodles until soft.

Tear 200 grams of cabbage into small pieces.

Tear 60 grams of fresh black fungus into small pieces.

Remove the tough strings from 10 snow peas.

Cut 2 baby corn into small sections.

Peel and slice 50 grams of carrots into flower shapes.

Slice the soaked shiitake mushrooms and set aside.

Remove the roots from the buna shimeji mushrooms.

Stir-fry the buna shimeji mushrooms in a dry wok with a little salt and pepper until fragrant.

Add oil and stir-fry the mushroom slices until fragrant.

Add 1 piece of fermented beancurd and some of the juice, stir-frying over low heat until fragrant.

Add all other ingredients except for the snow peas and glass noodles to the wok and stir-fry quickly and evenly.

Add 1 teaspoon of vegetarian soy sauce and 1 teaspoon of vegetarian oyster sauce, continuing to stir-fry until fragrant.

Add 250 grams of water, cover, and simmer on low heat for 10 minutes.

After 10 minutes, add the snow peas and glass noodles.

Drizzle with 0.5 teaspoon of sesame oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens