How to Make JAI- "Monk's Food, Buddha's Delight"

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Portobello mushrooms offer a meaty texture, while button mushrooms are more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, and coconut aminos is a lower-sodium alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats, while canola oil is budget-friendly.

Introduce the dish and its significance in Hawaiian culture.

Show the stick tofu and explain how to soak it for an hour and cut it with kitchen shears.

Demonstrate soaking dried chestnuts overnight and suggest using roasted chestnuts for convenience.

Discuss the use of dried shiitake mushrooms and recommend buying small ones that fit on a spoon, cutting them in half if they are button-sized.

Show the soaked lily bulb and lotus seed, explaining that overnight soaking is sufficient for both.

Mention the use of canned and sliced water chestnuts for ease.

Demonstrate parboiling ginkgo nuts and explain that they can be bought in blister packs or canned, noting that blister pack ones can be bitter.

Soak and prepare wood ear fungus, breaking it into bite-sized pieces and removing tough parts.

Soak red dates and explain how to slice them due to their hard pits.

Introduce bamboo shoots, suggesting canned ones for convenience, and demonstrate cutting them into bite-sized chunks.

Discuss adding lotus root for texture, mentioning that it's not traditional but preferred for crunchiness.

Introduce black fungus and explain how to tease it out to avoid large chunks in the dish.

Show fermented bean curd and explain the importance of using the right type without chili.

Mention using chicken stock but suggest vegetable stock as an alternative.

Explain the cooking process without oil, using broth instead to sauté ginger and garlic.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens