Chinese Buddha's Delight

READY IN: 1hr 25mins
Recipe by hannahactually

I always order this dish when we go to Chinese restaurants, so I was so excited to find this recipe in the Jan. 2005 issue of Cooking Light! This is the recipe, with a few of my variations. If you're craving tons of spice, this isn't for you; however, its subtle, healthy flavor is something I quite enjoy. Cook time includes marinating time. (NUTRITION PER SERVING CALORIES 378(28% from fat); FAT 11.6g (sat 1.6g,mono 4.7g,poly 4.7g); PROTEIN 15.8g; CHOLESTEROL 0.0mg; CALCIUM 129mg; SODIUM 698mg; FIBER 9.3g; IRON 4.4mg; CARBOHYDRATE 55.9g)

Top Review by TXOLDHAM

So good! I added red pepper flakes to the marinade and only marinated the tofu. I also added some haricot verts when I blanched the carrots and broccoli. I didn't use the baby corn as my DH doesn't like it. I also used sugar snap peas rather than snow peas just because we like them better. I think the next time I make this I will try extra firm Tofu although we didn't have a problem with the firm. This is going in my "Tried & True" file. Definite repeater.

Ingredients Nutrition


  1. Combine first 5 ingredients, tossing to coat.
  2. Cover and marinate in refrigerator 1 hour.
  3. Drain in a colander over a bowl, reserving marinade.
  4. Cook broccoli florets, carrot, and broccoli stems in boiling water 1 1/2 minutes.
  5. Drain these vegetables.
  6. Plunge into ice water.
  7. Drain.
  8. Heat canola oil in a wok or large nonstick skillet over medium-high heat.
  9. Add tofu.
  10. Stir-fry 5 minutes or until lightly browned on all sides.
  11. Stir in onions, ginger, and garlic.
  12. Stir-fry 30 seconds.
  13. Stir in broccoli mixture, snow peas, corn, and water chestnuts.
  14. Stir-fry 1 minute.
  15. Combine broth and cornstarch, stirring with a whisk.
  16. Add cornstarch mixture, reserved marinade, and salt to pan.
  17. Bring to a boil.
  18. Cook 2 1/2 minutes or until slightly thick, stirring constantly.
  19. Serve over brown rice.

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