Vegan Buddha’s Delight (Luohan Zhai)

🛒 Ingredients

• #Core Ingredients:
• 150g firm tofu, cubed and lightly pan‑fried
• 6–8 dried shiitake mushrooms, soaked until soft, stems removed
• 4–5 wood ear mushrooms, soaked and cut into bite‑sized pieces
• ½ cup bamboo shoots, sliced
• 1 medium carrot, peeled and sliced diagonally
• ½ cup snow peas, ends trimmed
• ½ cup bean sprouts
• ½ cup cauliflower florets (optional)
• 2 tbsp neutral cooking oil
• #Aromatics & Seasoning:
• 2 cloves garlic, sliced
• 1 thin slice fresh ginger
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce (for rich color)
• 1 tsp coconut sugar or palm sugar
• Pinch of white pepper
• 150–200ml vegetable stock
• 1 tsp cornstarch mixed with 2 tbsp water (slurry)
• 1 tsp toasted sesame oil

👩‍🍳 Instructions

1. 1

   Prep ingredients: Rinse all vegetables well; soak dried mushrooms and wood ears separately until soft, then drain and trim as needed. Pan‑fry tofu until lightly golden, set aside.

2. 2

   Sauté aromatics: Heat oil in a wok or deep pan over medium heat. Add garlic and ginger, stir‑fry for 30 seconds until fragrant.

3. 3

   Cook firm ingredients: Add shiitake mushrooms, wood ears, bamboo shoots, and carrot; stir‑fry for 2–3 minutes.

4. 4

   Braise: Pour in the vegetable stock, light soy sauce, dark soy sauce, sugar, and white pepper. Bring to a gentle simmer, cover, and cook for 6–8 minutes.

5. 5

   Add remaining ingredients: Toss in the snow peas, bean sprouts, cauliflower (if using), and fried tofu. Simmer uncovered for another 3–4 minutes until all vegetables are tender but still crisp.

6. 6

   Thicken and finish: Stir in the cornstarch slurry slowly while mixing gently, until the sauce turns glossy and coats all ingredients evenly. Turn off the heat, drizzle with sesame oil, and serve warm with steamed rice.