Buddha's Delight with Tofu, Broccoli, and Water Chestnuts

This simple version of Buddha's Delight, a popular Chinese takeout dish, will work with just about any combination of vegetables.

Yield: 6 servings (serving size: about 1 1/3 cups stir-fry and 2/3 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 378
  • Calories from fat: 28%
  • Fat: 11.6g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 4.7g
  • Protein: 15.8g
  • Carbohydrate: 55.9g
  • Fiber: 9.3g
  • Cholesterol: 0.0mg
  • Iron: 4.4mg
  • Sodium: 698mg
  • Calcium: 129mg

Ingredients

  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon dark sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 (14-ounce) package water-packed extra-firm tofu, drained and cut into 1-inch cubes
  • 5 cups small broccoli florets
  • 1 1/2 cups (1/4-inch) diagonally sliced carrot
  • 1/2 cup peeled, chopped broccoli stems
  • 2 tablespoons canola oil
  • 1 1/2 cups sliced green onions
  • 1 tablespoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 cup snow peas, trimmed
  • 1 (14-ounce) can whole baby corn, drained
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1/2 cup vegetable broth
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 4 cups hot cooked short-grain rice

Preparation

  1. Combine first 5 ingredients, tossing to coat; cover and marinate in refrigerator 1 hour. Drain in a colander over a bowl, reserving marinade.
  2. Cook broccoli florets, carrot, and broccoli stems in boiling water 1 1/2 minutes; drain. Plunge into ice water. Drain.
  3. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add tofu; stir-fry 5 minutes or until lightly browned on all sides. Stir in onions, ginger, and garlic; stir-fry 30 seconds. Stir in broccoli mixture, snow peas, corn, and water chestnuts; stir-fry 1 minute. Combine broth and cornstarch, stirring with a whisk. Add cornstarch mixture, reserved marinade, and salt to pan; bring to a boil. Cook 2 1/2 minutes or until slightly thick, stirring constantly. Serve over rice.
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