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Buddha’s Delight – A Beloved Lunar New Year Dish
Buddha’s Delight is one of those dishes I could eat every single day and never get tired of. Seriously, if there were ever a dish that could convince me to go full-on vegan, this would be it. You might be wondering, How can a simple vegetable dish be that good? Trust me—it can be, and it is.
As a child growing up and visiting Buddhist temples, this dish was always served to the temple goers, and I have to say—it was my favorite part of the visit. It’s also a staple for Lunar New Year, making an appearance on so many family tables as a dish that symbolizes purity and renewal for the year ahead.
One of the best things about Buddha’s Delight is how versatile it is. You can throw in whatever vegetables you have on hand, but I’ve found that the combination I use strikes the perfect balance of flavors and textures. Straw mushrooms are a must for me because they add a deliciously unique bite that works so well with the other ingredients. They’re only available canned and you can get them at your local Asian supermarkets, but if you don’t have one nearby, you can easily order them on Amazon.
I love serving this dish with steamed rice and some chili peppers for that extra kick. It’s light yet satisfying, packed with umami, and honestly, it’s my perfect meal. Whether you’re a longtime fan of Buddha’s Delight or trying it for the first time, I promise—it’s a keeper!
Buddha’s Delight – Lo Han Jai
Ingredients
- 3 14 oz packages tofu, cut into squares and deep fry
- 3 Tbsp avocado oil, or any neutral oil
- 2 large shallots, thinly sliced
- 2 Tbsp garlic, chopped
- 1 cup dry shiitake mushroom, soak in 1 ½ cup warm water (save water to use for later), cut into slices
- ¼ cup dried wood ear mushroom, soak in warm water, sliced
- 8 oz. button mushrooms, cut in half
- 15 oz can straw mushrooms, drained
- ¼ cup vegan fish sauce , plus 2 Tbsp
- 4 cups carrots, sliced ½ inch thick
- 2 chayote, cut into one inch pieces
- 6 inch daikon, cut into one inch pieces
- 2 cups green bean, cut in halves, horizontally
- 1 cup dried lily flowers, soak in warm water
- 1 bundle bean thread vermicelli noodles, soak in warm water, then cut into one inch strands
- 3 bean curd sticks, soak in warm water, then cut in one inch pieces
- ½ head cabbage, cut in one inch pieces
- 14 oz can bamboo shoots, sliced, drained
- 14 oz can baby corn, drained
- 2 Tbsp sugar
- ¼ cup Maggi, or soy sauce
- 2 Tbsp mushroom powder
- 1 tsp kosher salt
Instructions
- Cut tofu into squares and deep fry until golden brown.
- In a pot, over medium high heat, add oil, shallots and garlic and cook for a few minutes until they are soft.
- Add mushrooms and 2 Tbsp vegan fish sauce and stir fry until the mushrooms are coated evenly.
- Then add water from soaked shiitake mushrooms.
- Cook mushroom until the water evaporates, approximately 10 minutes. Stir occasionally.
- Add carrots, chayote and daikon and thoroughly combine them.
- Turn heat down to medium, cover with lid and cook for 15 minutes, stirring occasionally.
- After 10 mins, remove lid, add remaining ingredients (except for tofu) and thoroughly toss all the vegetables together until coated evenly.
- Lastly, add the tofu and gently mix together.
- Put lid back on and cook for another 10 minutes.
Nutrition
Equipment
- 8 quart pot
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