This post may contain affiliate links. See disclosure for details.
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 firm tofu, medium blocks, cut into squares and deep fried (or air fried at 400 degrees for 20 minutes)
- 3 Tbsp avocado oil, or any neutral oil
- 2 large shallots, thinly sliced
- 2 Tbsp garlic, chopped
- 1 cup shiitake mushroom, dry, soaked in 1 ½ cups warm water for 30 minutes, until softened (save water to use for later), sliced
- ¼ cup wood ear mushroom, dried, soaked in warm water for 15 minutes, until softened, sliced
- 8 oz. button mushrooms, cut in half
- 15 oz straw mushrooms, can, drained
- ¼ cup vegan fish sauce, for the vegetables, plus 2 Tbsp (for the mushrooms)
- 3 cups carrots, cut ½ inch thick
- 2 chayotes, cut into one inch pieces
- 6 daikon, inch-long, cut into one inch pieces
- 3 cups green beans, cut in halves
- 1 cup lily flowers, soaked in warm water for 30 minutes, until softened
- 1 bundle bean thread vermicelli noodles, soaked in warm water for 10 minutes, until softened, cut into one inch strands
- 3 bean curd sticks, soaked in warm water for 45 minutes, until softened, then cut in one inch pieces
- ½ head cabbage, cut in one inch pieces
- 14 oz sliced bamboo shoots, can, drained
- 14 oz baby corn, can, drained
- 2 Tbsp sugar
- ¼ cup maggi seasoning
- 2 Tbsp mushroom powder
- 1 tsp kosher salt
- 2 Tbsp chili bean sauce , or bean paste, optional
Garnish:
- Cilantro, chopped
- Green onions, chopped
Instructions
- In a pot, add oil over medium high heat. Add shallots and garlic into the pot and cook for one minute 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 mushrooms until the water evaporates, approximately 10 minutes. Stir occasionally.
- Add carrots, chayotes and daikon and thoroughly combine them. Turn heat down to medium low, cover with a lid and cook for 10 minutes, stirring occasionally. After 10 mins, remove lid, turn heat up to medium high, then add remaining ingredients including the ¼ cup vegan fish sauce, except for the tofu, and thoroughly toss all the vegetables together until coated evenly. Lastly, add the tofu and gently mix together. Then put lid back on, turn heat to medium low, and cook for another 10 minutes.
- Serve with steamed rice and garnish with green onions and cilantro
Nutrition
Equipment
- 9 quart pot
Did you make this recipe? Give it a star rating below!