Introducing a fully vegetarian dish with three key seasonings : red fermented bean curd + sugar + sesame oil! Fermented bean curd is tofu preserved by rice wine, it taste sweet, savoury with a hint of alcohol. I am making a revised version of 'Lo Han Jai' (罗汉斋）, also known as Buddha's Delight, a traditional Chinese New Year vegetarian recipe seasoned by red fermented bean curd. To all vegetarians out there, this is the recipe for you!
Recipe
Ingredients (Adjust amount according to personal taste and availability.)
[List according to highly recommended to optional]
Chinese Napa cabbage
Rehydrated shiitake mushrooms and/or Rehydrated wood ear fungus
Mung bean vermicili or glass noodles (Korean Japchae noodles works well here; pre-soak in boiling water)
Bean curd sheets (also known as tofu skin) and/or tofu puffs
Carrots
Snow peas/Mangetout
Baby sweet corn
Tenderstem broccoli
Lotus Root
The list can be very long, just pick a few that you fancy. I have adjusted the list of vegetables according to what is easily or commonly found in Chinese supermarkets/Chinatown.
Seasonings
Red Preserved bean curd (1-2 cubes)
A teaspoon of sugar
A teaspoon of sesame Oil
A knob of ginger
2 cloves of garlic.
Instructions
Soak dry ingredients (shiitake mushrooms, wood ear fungus) until rehydrated. (keep the water soaked with mushrooms/fungus, full of flavour!)
Prepare other vegetables. Cut vegetables into thin slices (the shape doesn't really matter). Slice ginger and garlic.
Start cooking! Heat up a pan, drizzle some oil. Add garlic and ginger and stir-fry until fragrant. Add red fermented bean curd (break up the cubes). Add vegetables (omit vermicelli or noodles), stir-fry for a few minutes. Add the water soaked with mushrooms/fungus. Add pre-soaked vermicelli or noodles and let the dish braise for 3-5 minutes.
Adjust seasonings. Add sugar, sesame oil or more fermented bean curd according to personal taste.
Braise for another few minutes. The dish is done when all vegetables are cooked and the sauce has thickened.
Serve with a hot bowl of rice.
This is my version of Buddha's Delight with ingredients I could get, what is yours like?
I usually add dried shrimps together with the garlic and ginger to give some seafood unami taste to the dish, omit if you're going full vegetarian~
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