The Best Vegan Dish: Buddha’s Delight | Lo Han Jai

Start by frying medium firmness tofu, avoiding soft tofu.

Fill the pot with oil no more than a third of the way to prevent overflow while deep frying.

Sauté shallots and garlic until soft.

Add shiitake mushrooms, wood ear mushrooms, and straw mushrooms to the pan.

Pour in a splash of vegan sauce and the water used to rehydrate the shiitake mushrooms to build umami flavor.

Cook down the mixture until the flavors concentrate.

Add carrots, chaote, and daikon to the pot, covering and simmering for about 10 minutes.

Incorporate leaf flowers, bamboo slices, baby corn, and rehydrated tofu skins into the mixture.

Add green beans, cabbage, glass noodles, mushroom powder, sugar, maji or soy sauce, and a bit of kosher salt.

Optionally add a spoonful of chili bean paste if desired.

Gently stir in the crispy golden tofu and let everything simmer together for another 10 minutes.

Serve with steamed rice.

Equipment Needed

Spice Level:

Dietary