Buddha's Delight

Name: Buddha's Delight
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 50 g dried tofu skin; 50 g wood ear; 50 g lily buds; 100 g napa cabbage; 4 shiitake mushrooms; 2 tbsp soy sauce; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Buddha's Delight, or Luóhàn zhāi, is a time-honored dish that graces temple tables and New Year feasts alike. This home-cooked version captures the essence of traditional Chinese family meals, where the salt is judged by hand and fat is used generously, creating a dish perfect for sharing. Each ingredient is thoughtfully selected to honor the customs of Buddhist cuisine, where simplicity meets depth.

The dish offers a symphony of textures and flavors, with the tender napa cabbage, chewy tofu skin, and earthy wood ear mushrooms harmonizing under a savory soy sauce glaze. The subtle sweetness of lily buds adds an unexpected layer, inviting diners to savor a meal that is both humble and profound.

Ingredients

50 gdried tofu skin
50 gwood ear
50 glily buds
100 gnapa cabbage
4shiitake mushrooms
2 tbspsoy sauce
to tastefine sea salt

Method

Start by soaking 50 g of dried tofu skin, 50 g of wood ear, and 50 g of lily buds in separate bowls of warm water for about 20 minutes until they are rehydrated and pliable. Meanwhile, slice 100 g of napa cabbage into bite-sized pieces and set aside. Remove the stems from 4 shiitake mushrooms and slice the caps thinly. Drain the soaked ingredients and gently squeeze out excess water.
In a large wok or deep skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced shiitake mushrooms and stir-fry for about 2 minutes until they release their aroma and become tender. Add the napa cabbage and continue to stir-fry until the leaves start to wilt and the stems are slightly translucent.
Add the rehydrated tofu skin, wood ear, and lily buds to the wok. Stir everything together gently, ensuring the ingredients are well combined. Pour in 2 tablespoons of soy sauce and continue to cook, stirring occasionally, until the tofu skin and wood ear are heated through and have absorbed some of the soy sauce flavor.
Reduce the heat to low and cover the wok with a lid. Let the mixture cook for another 5 minutes, allowing the flavors to meld together. Check occasionally to ensure the ingredients are not sticking to the bottom of the pan.
Uncover the wok and give the mixture a final stir. Taste and adjust the seasoning with fine sea salt to your preference. The dish is ready when the napa cabbage is tender but still has a slight crunch, and the tofu skin is soft and flavorful. Serve immediately, sharing it family-style at the table.