Loh Hon Chai Recipe | Buddha's Delight | 罗汉斋 | Chai Choy Recipe

tofu

🥗Healthier: tempeh

💰Cheaper: extra-firm tofu

Tempeh is high in protein and offers a different texture.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral option that is less expensive.

mixed vegetables

🥗Healthier: fresh vegetables

💰Cheaper: frozen vegetables

Frozen vegetables are often more affordable and have a longer shelf life.

Prepare all vegetables by washing and cutting them into bite-sized pieces.

Soak shiitake mushrooms in warm water for 20 minutes, then slice.

Heat oil in a large wok over medium-high heat until shimmering.

Add ginger and garlic, stir-frying until fragrant, about 30 seconds.

Add tofu and cook until golden brown, about 5 minutes, then remove from the wok.

Add mixed vegetables and bamboo shoots, stir-frying for 3-4 minutes until tender-crisp.

Stir in the soaked shiitake mushrooms and black fungus, cooking for another 2 minutes.

Pour in soy sauce and sesame oil, tossing to coat the vegetables evenly.

Add vegetable broth and bring to a simmer, cooking for 2-3 minutes.

Mix cornstarch with a little water to create a slurry, then stir into the wok to thicken the sauce.

Return the tofu to the wok, mixing well to combine all ingredients.

Garnish with sliced green onions before serving.

Cooking Techniques

Spice Level:

Allergens