This recipe for Buddha’s delight is a classic Asian dish full of mixed vegetables and tofu in a savory sauce. Make your own take out in less than 30 minutes!

I love to make stir fry, it’s fresh, easy and totally delicious. I often make chicken and broccoli stir fry, honey garlic shrimp stir fry and this meatless Buddha’s delight.

A skillet of Buddha's delight made with cubed tofu and an assortment of fresh vegetables.

I’m always looking for more ideas to incorporate protein into my family’s diet, especially when it comes to creating a balanced diet for my kids. I’ve found that incorporating soyfoods into my cooking has been a great way to up the protein in our every day meals. I add silken tofu to smoothies, serve a bowl of edamame as a snack, my girls enjoy soy based yogurt and I bake tofu for dinner in dishes like this Buddha’s delight instead of chicken.

Buddha's delight with tofu, bok choy and a variety of other veggies in a light sauce.

Are soy products healthy?

April is National Soyfoods Month, and aside from the protein factor there are a lot of other great attributes of soyfoods. Soybean production is environmentally friendly and uses fewer natural resources than any other protein. Soy contains less saturated fat than almost any other source of protein and is also cholesterol free. Soy products can also be a great source of iron, fiber, calcium, vitamins A and D and calcium.

Tofu stir fry in a skillet with a serving spoon.

How do you make Buddha’s delight?

Buddha’s delight is a stir fried dish of mixed vegetables and tofu that’s coated in a savory sauce. I love to order Buddha’s delight at my local Chinese restaurant, and I was thrilled to find that it’s super easy to make at home too!

This dish starts with extra firm tofu and an assortment of vegetables. I used baby bok choy, sliced carrots, broccoli, snow peas and shiitake mushrooms. Other great options are cabbage, onions, snap peas, bell peppers or cauliflower – you can use whatever your family likes best. I like to bake my tofu before I stir fry it; it makes the tofu firm and crispy and it holds up even better without crumbling during the stir fry process. I also add canned baby corn and bamboo shoots which can be found in the Asian aisle of your grocery store.

A carton of extra firm tofu.

The sauce is made with just a handful of ingredients that you probably already have in the pantry. Add the sauce to your tofu and veggies and you’ve got a restaurant quality dish at home!

Buddha's delight with broccoli, carrots, tofu and bok choy in a frying pan.

I’ve found that it’s been so simple (and delicious) to incorporate more soy into our diet AND I’ve been able to achieve my goal of cooking at least one meatless dinner per week!

Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!

More great stir fry recipes

4.89 from 9 votes

Buddha's Delight

AuthorSara Welch
This recipe for Buddha's Delight is a classic Asian dish full of mixed vegetables and tofu in a savory sauce. Male you own take out in less than 30 minutes! #soyfoodsmonth #ad
This recipe for Buddha's Delight is a classic Asian dish full of mixed vegetables and tofu in a savory sauce. Male you own take out in less than 30 minutes!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course Main Course, Side Dish
Cuisine Asian
Serves 4 servings


  • 14 ounces extra firm tofu drained and cut into 1.5 inch cubes
  • cooking spray
  • salt and pepper to taste
  • 3 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 teaspoon honey
  • 1 tablespoon grated peeled fresh ginger
  • 2 garlic cloves minced
  • 2 teaspoons cornstarch
  • 1 tablespoon canola oil
  • 1/4 cup sliced green onions
  • 1 (14-ounce) can whole baby corn, drained and halved
  • 1 (8-ounce) can sliced bamboo shoots, drained
  • 4 cups mixed fresh vegetables such as broccoli florets, snow peas, thinly sliced carrots, shiitake mushrooms and baby bok choy


  • Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
  • Place the tofu cubes in a single layer on the sheet pan, season with salt and pepper to taste.
  • Bake for 20 minutes or until lightly browned.
  • For the sauce: In a small bowl mix together the soy sauce, sesame oil, honey, ginger and garlic. Mix the cornstarch with 1/4 cup of cold water and add to the soy sauce mixture; stir to combine.
  • Heat the oil in a large pan over medium high heat. Add the vegetables and season with salt and pepper. Cook for 3-4 minutes, stirring occasionally. Add 2 tablespoons of water to the pan and cook for 3-4 minutes more or until vegetables are tender.
  • Stir in the tofu cubes, baby corn and bamboo shoots.
  • Pour the sauce over the tofu mixture and bring to a boil; boil for one minute or until sauce has just thickened.
  • Top with sliced green onions and serve with rice if desired.


Calories: 374kcal | Carbohydrates: 55g | Protein: 18g | Fat: 12g | Saturated Fat: 1g | Sodium: 882mg | Potassium: 885mg | Fiber: 10g | Sugar: 10g | Vitamin A: 9565IU | Vitamin C: 26.6mg | Calcium: 95mg | Iron: 3.8mg

This post is sponsored by Soyfoods Association of North America in conjunction with Blog Meets Brand and I have been compensated for my participation. All opinions are my own.

Buddha's Delight Recipe | Buddha's Delight | Best Buddha's Delight | Easy Buddha's Delight | Buddha Bowl | Vegan And Gluten Free Bowl


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Recipe Rating


  1. 5 stars
    Absolutely delicious! I’ve been on the hunt for the perfect homemade version of my favorite take-out meal. I tried two other sites’ stir-fry sauce before I found yours. I hit the jackpot with this recipe, Sara. I would not change a thing! Combined with a fried rice recipe I make and truly, better than take-out! The blend of seasoning with the touch of honey – FANTASTIC! Thank you!!!

  2. 5 stars
    I want to thank you a thousand times over for this recipe. This is my go-to dish when we get Chinese food and I saw this on your site and wanted to try it for myself and it was delicious! I am so happy to have found the recipe. I like that it wasn’t overly complicated or time consuming to make either and I plan on making it a regular in my rotation. I made it exact to recipe (it made just the right amount of sauce, didn’t need to double). The vegetables I used were broccoli florets, snow peas, shiitake mushrooms, baby bok choy, the baby corn and bamboo shoots and then I added sliced water chestnuts. I made some steamed rice to go with it but it was good enough on it’s own without rice too. Perfection, thank you.

  3. perfect for me to make for my vegetarian family. love chinese stir fry’s! especially when they are as fresh and vibrant as this.

  4. I’ve been wanting to try more vegetarian recipes. And this looks like the perfect way to start! I love how healthy it is!

  5. 5 stars
    Love this healthy dish, Sara! What a great recipe to introduce tofu into your diet and coax the kids into trying it. Love the colors and flavors! A real bonus that it’s so quick and easy, too!

  6. I love that you bake the tofu first – that is very smart! We adore stir-fry dishes and bok choy and everything else in the lovely dish. Your sauce looks fantastic. Thank you for sharing this recipe!

  7. This looks so fresh and beautiful, Sara! I need to buy tofu more often, and I love your baking technique, that must give it a fantastic texture!

  8. Love this dish. My daughter is vegetarian and when she’s here, I always struggle with interesting dishes to make for her. She would love this 🙂