Buddha's Delight - Chinese Tofu Recipe

Spray oil on 6 ounces of tofu and add 1 tablespoon of soy sauce.

Place the tofu in the oven at 350°F for 20 minutes.

Prepare 4 ounces of Shanghai pak choi, 3 ounces of sugar snap peas, 1 ounce of onion, 2 ounces of red pepper, and a couple slices of ginger.

Soak a few pieces of Chinese mushroom in water for 30 minutes, then cut into pieces.

In a bowl, mix 1/3 cup of water, 2 tablespoons of vegetarian oyster sauce, 1 tablespoon of cooking wine, and 1/2 teaspoon of sugar.

Set the sauce mixture aside.

Boil water in a pot and add oil to it.

Add broccoli to the boiling water and cook briefly, then add the Shanghai pak choi, sugar snap peas, and mushrooms.

Cook the vegetables until they are crispy, then remove them from the heat.

In a hot wok, add a little oil and stir-fry the ginger first, then add the onion, mushrooms, and red pepper.

Add all the vegetables to the wok and mix well.

In a separate bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water, then add to the wok.

Garnish with minced herbs on top before serving.

Equipment Needed

Spice Level:

Dietary