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Buddha's Delight

Name: Buddha's Delight
Total time: 1 h 25 min
Yield: Serves 3 to 4
Ingredients: 3 tablespoons tamari; 1 tablespoon toasted dark sesame oil; 2 tablespoons mirin; 1 tablespoon rice vinegar; 1 (14.0-ounce) package soft tofu, drained and cut into 1-inch cubes; 1/8 teaspoon crushed red chile flakes (optional); 2 tablespoons canola oil; 4 cups small broccoli florets; 2 carrots, diagonally sliced about 1/4-inch thick; 1 (8.0-ounce) can sliced water chestnuts; 1 cup fresh or frozen and thawed cut green beans; 3 green onions, sliced; 2 teaspoons grated fresh ginger; 2 cloves garlic, finely chopped; 1/2 cup vegetable broth; 1 tablespoon arrowroot powder; 1/4 teaspoon ground black pepper; 1/4 cup chopped fresh cilantro

Serves 3 to 4

Time 1 hr 25 min

Our simplified version of this classic Chinese vegetarian dish relies on readily available ingredients. Prepare all vegetables and measure all ingredients before you start cooking, as the stir-frying happens in a flash. This dish is often included at Chinese New Year's feasts; the mixed vegetables are thought to ensure family harmony for the coming year. Serve over white or brown rice.

Special Diets:

Ingredients

3 tablespoons tamari
1 tablespoon toasted dark sesame oil
2 tablespoons mirin
1 tablespoon rice vinegar
1 (14.0-ounce) package soft tofu, drained and cut into 1-inch cubes
1/8 teaspoon crushed red chile flakes (optional)
2 tablespoons canola oil
4 cups small broccoli florets
2 carrots, diagonally sliced about 1/4-inch thick
1 (8.0-ounce) can sliced water chestnuts
1 cup fresh or frozen and thawed cut green beans
3 green onions, sliced
2 teaspoons grated fresh ginger
2 cloves garlic, finely chopped
1/2 cup vegetable broth
1 tablespoon arrowroot powder
1/4 teaspoon ground black pepper
1/4 cup chopped fresh cilantro

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Method

Combine tamari, sesame oil, mirin, rice vinegar, red chile flakes (if using) and tofu, tossing gently to coat.

Cover and marinate for 1 to 2 hours. Drain in a colander over a bowl, reserving the marinade.

Heat canola oil in a wok or large skillet over medium-high heat.

Add tofu and stir-fry until lightly browned on all sides, for 5 minutes.

Remove tofu and set aside.

Add broccoli, carrots and water chestnuts and stir-fry until just crisp-tender, about 5 minutes.

Add green beans and stir-fry for 2 minutes.

Add green onions, ginger, and garlic and stir-fry until aromatic, 1 to 2 minutes more. Return tofu to wok.

Combine vegetable broth with arrowroot powder and reserved marinade, stirring well to completely dissolve the arrowroot.

Add this to the wok and stir until sauce thickens. Season with black pepper and garnish with cilantro.

Nutritional Info:

Per serving: 300 calories (120 from fat), 14g total fat, 1.5g saturated fat, 0mg cholesterol, 750mg sodium, 34g carbohydrates (7g dietary fiber, 10g sugar), 12g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

3 tablespoons tamari
1 tablespoon toasted dark sesame oil
2 tablespoons mirin
1 tablespoon rice vinegar
1 (14.0-ounce) package soft tofu, drained and cut into 1-inch cubes
1/8 teaspoon crushed red chile flakes (optional)
2 tablespoons canola oil
4 cups small broccoli florets
2 carrots, diagonally sliced about 1/4-inch thick
1 (8.0-ounce) can sliced water chestnuts
1 cup fresh or frozen and thawed cut green beans
3 green onions, sliced
2 teaspoons grated fresh ginger
2 cloves garlic, finely chopped
1/2 cup vegetable broth
1 tablespoon arrowroot powder
1/4 teaspoon ground black pepper
1/4 cup chopped fresh cilantro

Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.