Randy Mayor
6 servings (serving size: about 1 1/3 cups stir-fry and 2/3 cup rice)

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

How to Make It

Step 1

Combine first 5 ingredients, tossing to coat; cover and marinate in refrigerator 1 hour. Drain in a colander over a bowl, reserving marinade.

Step 2

Cook broccoli florets, carrot, and broccoli stems in boiling water 1 1/2 minutes; drain. Plunge into ice water. Drain.

Step 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.

Ratings & Reviews

TenthMuse's Review

July 27, 2014

Heidelind1's Review

January 17, 2014
The first time I made this I made a note that there wasn't enough marinade to make the sauce flavorful enough, so this time around aI made more. Easy fix. It did take longer than 5 minutes to brown the tofu. But this is a really tasty recipe, and what a great way to get all those veggies in! My 4 year even said "Mommy, this broccoli is amazing!" Unfortunately this vegetarian dish did not make the cut for my husband. It's not easy to find a meatless dish that he'll go for, and this one didn't. But, I'll continue making it for lunch for myself:)

NEglmm's Review

June 30, 2013
Lot of prep, but the vegetables real shine through in this recipe.

SadieBee's Review

May 14, 2011
I love this recipe. It's easy to make if you get everything cut up and measured out before hand b/c it only takes a few mins to cook. I tried to make a half recipe once and found that there wasn't enough marinade that way. If you decide to make only half, make sure you use the full amount of marinade so you'll have enough sauce and flavor.

petersam's Review

March 09, 2010
I don't get what all the fuss is about, I found this one a big disappointment. I'm a pretty good cook but this recipe just didn't work for me - 5 minutes is not long enough to stir fry the tofu, it falls apart - and the flavor is bland. I think there is too much liquid from the broth, if I make it again I'll cut down on some of that to make a thicker sauce.

tabbytrap's Review

February 28, 2010
It took forever to make and lacked flavor, maybe could be adjusted but as is did not remind me of take out.

smd1212's Review

November 04, 2009
Yum! Very flexible, can use veggies on hand - I used yellow summer sq., zucchini, carrot, yellow bell pepper and green beans from our garden. Also added additional ginger and garlic to marinade, and stir-fried tofu longer (we like crispier tofu!) Added about 1/2 tsp Vietnamese chili garlic sauce with ginger and garlic and onion for extra zip!