A Chinese vegetarian stir-fry with tofu, mushrooms, cabbage, carrots, soy sauce, sesame oil, and a glossy light sauce.
25 min prep 24 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the tofu into cubes and prepare the mushrooms, cabbage, carrot, and broccoli.
Cook the jasmine rice in a separate pot for serving.
Mix the soy sauce, sesame oil, cornstarch, and half a cup of water.
Lightly fry the tofu cubes in vegetable oil for 6 minutes and set aside.
Stir-fry the garlic, ginger, mushrooms, carrot, and broccoli in a wok for 7 minutes.
Add the cabbage, tofu, and sauce, then cook for 6 minutes until the glossy sauce coats the vegetables.
Serve the vegetable tofu dish hot with rice.
💡 Tip: If dried shiitake are not available, use button mushrooms, but do not add too much mushroom soaking liquid because the sauce can turn heavy.
🍽️ Serving suggestion: Serve Buddha's Delight as a meatless dinner plate with plain jasmine rice and optional hot pepper oil.
~260
kcal calories
14
g protein
28
g carbs
11
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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