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!
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.
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.
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.
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 House Foods 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.
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!
Check out the Soyfoods Month website to get more information on the mighty soybean. 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!
- 1 (14-ounce) package House Foods 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.