BUDDHA'S DELIGHT RECIPE RECIPES

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



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

A buddhist vegetarian dish eaten on the first day of the Chinese New Year. It traditionally contains 18 ingredients that are considered auspicious. The servings are as part of a Chinese banquet for 6-8 people. If you are making just this I have no idea how many people it would feed! Some info about the more Asian ingredients: Dried lily buds aka golden needles. They are the dried flower of the day lily. soak before using. Dried black fungus aka wood ear fungus or cloud ear fungus Tofu puffs = golden squares of fried tofu found in the refrigerator section.

Total Time 35 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 6 serving(s)

Number Of Ingredients 11

30 g dried lily buds (optional)
15 g dried black fungus (wood ear or cloud ear)
8 dried shiitake mushrooms, stalks discarded
100 g halved tofu, puffs (2 cm)
2 tablespoons vegetable oil
1 carrot, sliced diagonally thinly
4 stalks Chinese celery or 2 stalks celery, thinly sliced diagonally
1 tablespoon fresh ginger, finely grated
150 g bean sprouts
60 ml oyster sauce
1 teaspoon sesame oil

Steps:

  • Place the lily buds, black fungus, Shiitake mushrooms and tofu in separate bowls. cover each with boiling water and soak for 30 minutes. Drain the bowls and squeeze the excess water from the tofu. Cut the fungus into bite-sized pieces and halve the shiitake.
  • Heat the oil in a wok over high heat. Stir-fry carrot, celery and ginger for 30 seconds. Add soaked ingredients, remining ingredients and 1/4 cups water. Mix well. cover with a lid and cook for 3 minutes or until heated through. Serve.

Nutrition Facts : Calories 89.9, FatContent 6, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 345.1, CarbohydrateContent 7.9, FiberContent 1.4, SugarContent 2.7, ProteinContent 2.6

BUDDHA'S DELIGHT RECIPE - ANNA PAINTER | FOOD & WINE



Buddha's Delight Recipe - Anna Painter | Food & Wine image

The secret to crispy tofu in Food & Wine’s Buddha’s Delight? We press the tofu, pat it dry and then toss it in a little cornstarch before cooking it in a very hot pan. Slideshow: More Tofu Recipes 

Provided by Anna Painter

Categories     Pasta + Noodles

Total Time 1 hours 30 minutes

Yield 4 to 6

Number Of Ingredients 21

1/2 ounce dried shiitake mushrooms (about 8)
Boiling water
One 14-ounce package extra-firm tofu, drained
One 3.75-ounce package bean thread noodles or vermicelli
1/4 cup plus 1 tablespoon cornstarch
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon packed light brown sugar
Kosher salt
1/4 cup plus 2 tablespoons vegetable oil
1 medium head of broccoli—stem peeled and thinly sliced, crown cut into 1-inch florets
2 medium carrots, peeled and thinly sliced on the bias
4 ounces cremini mushrooms, stemmed and thinly sliced
8 ounces baby bok choy, cut into 1/2-inch pieces
4 ounces snap peas (2 cups)
2 garlic cloves, minced
2 teaspoons minced peeled fresh ginger
2 teaspoons Shaoxing wine or dry sherry
2 teaspoons dark soy sauce
3 scallions, thinly sliced
1/4 cup dry-roasted peanuts, coarsely chopped

Steps:

  • In a small heatproof bowl, cover the shiitake mushrooms with boiling water. Let stand at room temperature until softened, about 30 minutes. Drain well, discard the stems and cut the caps into 1/2-inch strips.
  • Using a sharp knife, slice the tofu crosswise 1/4 inch thick. Arrange the slices on a rimmed baking sheet lined with paper towels. Cover with more paper towels and set a second baking sheet on top. Weigh it down with a cast-iron skillet for 30 minutes. Pat the pressed tofu dry with paper towels and cut into 1-inch squares.
  • In a large heatproof bowl, cover the noodles with boiling water. Let stand until pliable, 10 to 15 minutes. Drain, rinse under cold running water and drain again. Spread the noodles on a rimmed baking sheet, gently pulling the noodles apart.
  • In a small bowl, whisk 1 tablespoon of the cornstarch with the low-sodium soy sauce, rice vinegar and brown sugar to make a smooth stir-fry sauce. 
  • In a pie plate, use a fork to blend the remaining 1/4 cup of cornstarch with 1 1/2 teaspoons of salt. Working in batches, gently toss the tofu in the cornstarch until lightly coated. Arrange the tofu on a large plate or rimmed baking sheet in a single layer.
  • In an extra-large skillet or a wok, heat 1/4 cup of the oil over high heat until shimmering. Add half of the tofu and cook, stirring occasionally, until lightly browned all over, about 3 minutes. Using a slotted spoon, transfer the tofu to a paper towel–lined plate. Repeat with the remaining tofu. Discard the oil and wipe out the skillet.
  • In the same skillet, heat the remaining 2 tablespoons of the oil over high heat until shimmering. Add the broccoli, carrots, cremini mushrooms and a pinch of salt and stir-fry until the vegetables are crisp-tender, about 3 minutes. Add the shiitake mushrooms, bok choy, snap peas, garlic and ginger and cook until the bok choy has just wilted and the snap peas are crisp-tender, about 2 minutes. Reduce the heat to moderately high, add the stir-fry sauce and tofu and stir briskly until the vegetables are coated. Add the noodles in batches, stirring well after each addition. Remove the skillet from the heat and stir in the wine, dark soy sauce and half of the scallions. Garnish with the remaining scallions and peanuts and serve.

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