BUDDAHS DELIGHT RECIPES

BUDDHA'S DELIGHT RECIPE | MYRECIPES

Buddha's Delight Recipe | MyRecipes image

You may recognize the name of this dish from the menu of your local Chinese restaurant. In order to get a great "sear" on the tofu, allow time for each side to turn golden before stirring.

Provided by Gretchen Brown

Total Time 34 minutes

Prep Time 18 minutes

Cook Time 16 minutes

Yield 4 servings (serving size: 1 1/2 cups tofu mixture and 2/3 cup rice)

Number Of Ingredients 11

Ingredients

1 (3 1/2-ounce) bag boil-in-bag brown rice
¾ cup organic vegetable broth (such as Swanson Certified Organic)
2 tablespoons low-sodium soy sauce
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 tablespoon cornstarch
1 tablespoon olive oil
1 (14-ounce) package water-packed extrafirm tofu, drained and cut into 1-inch cubes
1?½ cups sliced carrot (about 4 carrots)
1 (14-ounce) can whole baby cocktail corn, rinsed and drained
1 cup snow peas, trimmed

Steps:

Cook brown rice according to package directions. Drain; keep warm.
While rice cooks, stir together broth and next 4 ingredients in a small bowl. Set aside.
Heat a large nonstick skillet over medium-high heat; add oil. Add tofu, and cook 10 minutes or until golden on all sides, turning occasionally. Remove from pan, and set aside.
Add carrot, baby corn, and snow peas to pan; sauté 3 minutes or until vegetables just begin to soften.
Stir in broth mixture. Cook 2 minutes, stirring constantly. Stir in reserved tofu. Serve immediately over rice.

Nutrition Facts : Calories 218 calories, CarbohydrateContent 31.8 g, FatContent 5.8 g, FiberContent 3.9 g, ProteinContent 9.9 g, SaturatedFatContent 0.9 g, SodiumContent 585 mg

CHINESE BUDDHA'S DELIGHT RECIPE - CHINESE.FOOD.COM

Chinese Buddha's Delight Recipe - Chinese.Food.com image

I always order this dish when we go to Chinese restaurants, so I was so excited to find this recipe in the Jan. 2005 issue of Cooking Light! This is the recipe, with a few of my variations. If you're craving tons of spice, this isn't for you; however, its subtle, healthy flavor is something I quite enjoy. Cook time includes marinating time. (NUTRITION PER SERVING CALORIES 378(28% from fat); FAT 11.6g (sat 1.6g,mono 4.7g,poly 4.7g); PROTEIN 15.8g; CHOLESTEROL 0.0mg; CALCIUM 129mg; SODIUM 698mg; FIBER 9.3g; IRON 4.4mg; CARBOHYDRATE 55.9g)

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

3 tablespoons low sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1 teaspoon sugar
1 (14 ounce) package water-packed extra firm tofu, drained and cut into 1-inch cubes
5 cups small broccoli florets
1 1/2 cups carrots (1/4-inch diagonally sliced)
1/2 cup peeled chopped broccoli stem
2 tablespoons canola oil
1 1/2 cups sliced green onions
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1 cup snow peas, trimmed
1 (14 ounce) can whole baby corn, drained
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup vegetable broth
1 tablespoon cornstarch
1/2 teaspoon salt
4 cups hot cooked brown rice

Steps:

Combine first 5 ingredients, tossing to coat.
Cover and marinate in refrigerator 1 hour.
Drain in a colander over a bowl, reserving marinade.
Cook broccoli florets, carrot, and broccoli stems in boiling water 1 1/2 minutes.
Drain these vegetables.
Plunge into ice water.
Drain.
Heat canola oil in a wok or large nonstick skillet over medium-high heat.
Add tofu.
Stir-fry 5 minutes or until lightly browned on all sides.
Stir in onions, ginger, and garlic.
Stir-fry 30 seconds.
Stir in broccoli mixture, snow peas, corn, and water chestnuts.
Stir-fry 1 minute.
Combine broth and cornstarch, stirring with a whisk.
Add cornstarch mixture, reserved marinade, and salt to pan.
Bring to a boil.
Cook 2 1/2 minutes or until slightly thick, stirring constantly.
Serve over brown rice.

Nutrition Facts : Calories 403.7, FatContent 12, SaturatedFatContent 1.6, CholesterolContent 0, SodiumContent 559.8, CarbohydrateContent 65.4, FiberContent 7.9, SugarContent 6.9, ProteinContent 14.7

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CHINESE BUDDHA'S DELIGHT RECIPE - CHINESE.FOOD.COM

I always order this dish when we go to Chinese restaurants, so I was so excited to find this recipe in the Jan. 2005 issue of Cooking Light! This is the recipe, with a few of my variations. If you're craving tons of spice, this isn't for you; however, its subtle, healthy flavor is something I quite enjoy. Cook time includes marinating time. (NUTRITION PER SERVING CALORIES 378(28% from fat); FAT 11.6g (sat 1.6g,mono 4.7g,poly 4.7g); PROTEIN 15.8g; CHOLESTEROL 0.0mg; CALCIUM 129mg; SODIUM 698mg; FIBER 9.3g; IRON 4.4mg; CARBOHYDRATE 55.9g)
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You may recognize the name of this dish from the menu of your local Chinese restaurant. In order to get a great "sear" on the tofu, allow time for each side to turn golden before stirring.
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Calories 218 calories per serving

Stir in broth mixture. Cook 2 minutes, stirring constantly. Stir in reserved tofu. Serve immediately over rice.

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