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Flavorful Buddha’s Delight Stir Fry

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A quick, easy, and healthy vegan stir fry featuring tofu and a vibrant mix of fresh vegetables in a savory sauce. Perfect for a nourishing and flavorful dinner.

Ingredients

Scale
  • 14 oz extra firm tofu, pressed and cubed
  • 2 cups broccoli florets, chopped into bite-size pieces
  • 1 cup carrots, julienned or thinly sliced
  • 1 cup snow peas, trimmed
  • 1 cup shiitake mushrooms, sliced
  • ½ cup baby corn, drained if canned
  • ½ cup water chestnuts, sliced
  • 2 stalks green onions, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • ¼ cup low sodium soy sauce
  • ¼ cup vegetable broth
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water
  • 1 tablespoon toasted sesame seeds (optional garnish)

Instructions

  1. Press the tofu by wrapping it in a clean kitchen towel, placing a heavy object on top, and letting it press for 15 minutes to remove excess moisture. Then cut into 1-inch cubes.
  2. Wash and prepare the vegetables: chop broccoli into small florets, julienne carrots, trim snow peas, slice shiitake mushrooms, drain baby corn and water chestnuts. Keep green onions separate for garnish.
  3. In a small bowl, whisk together soy sauce, vegetable broth, sesame oil, rice vinegar, and maple syrup. Set aside.
  4. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add tofu cubes and cook for 6-8 minutes, turning occasionally, until golden and slightly crispy on all sides. Remove tofu and set aside.
  5. Add more oil if needed. Toss in garlic and ginger, sauté for 30 seconds until fragrant. Add broccoli, carrots, mushrooms, and baby corn. Stir fry for about 5 minutes until veggies are just tender but still crisp.
  6. Add snow peas and water chestnuts, cooking for the last 2 minutes.
  7. Return tofu to the wok. Stir the cornstarch slurry and pour it into the pan with the sauce. Mix well and cook for another 2-3 minutes until the sauce thickens and coats the ingredients.
  8. Stir in green onions, sprinkle with toasted sesame seeds, and remove from heat.

Notes

Press tofu well to remove moisture for crispiness. Use high heat and avoid overcrowding the pan to prevent steaming. Mix cornstarch with cold water before adding to avoid lumps. Adjust salt or sweetness to taste. For gluten-free, substitute soy sauce with tamari or coconut aminos. Add red pepper flakes or sriracha for heat if desired.

Nutrition

Keywords: Buddha’s Delight, stir fry, vegan dinner, healthy, tofu, vegetables, easy recipe, plant-based

Find it online: https://realityeats.com/flavorful-buddhas-delight-stir-fry-recipe-easy-healthy-vegan-dinner-ideas/