Buddha's Delight (Luóhàn Zhāi)
A vegetarian braise of golden tofu, tofu puffs, shiitake, wood ear, lily buds, straw mushrooms, napa cabbage and glass noodles in a soy and rice wine sauce. Serves 4.
TOTAL TIME
58 min
ACTIVE TIME
24 min
QUANTITY
4 pieces · ~3.75 l
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/24
Tools0/16
Ingredients0/24 gathered · 4 servings
20g
15g
8piece
750ml
80g
1,000ml
300g
4clove
25g
300g
120g
400g
1tsp
2tbsp
3tbsp
100g
250ml
3tbsp
1tbsp
2tbsp
1tsp
150g
0.25tsp
1tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 20g | — | — | |
| 2 | | 15g | — | — | |
| 3 | | 8piece | — | — | |
| 4 | | 750ml | — | — | |
| 5 | | 80g | — | — | |
| 6 | | 1,000ml | — | — | |
| 7 | | 300g | — | — | |
| 8 | | 4clove | — | — | |
| 9 | | 25g | — | — | |
| 10 | | 300g | — | — | |
| 11 | | 120g | — | — | |
| 12 | | 400g | — | — | |
| 13 | | 1tsp | — | — | |
| 14 | | 2tbsp | — | — | |
| 15 | | 3tbsp | — | — | |
| 16 | | 100g | — | — | |
| 17 | | 250ml | — | — | |
| 18 | | 3tbsp | — | — | |
| 19 | | 1tbsp | — | — | |
| 20 | | 2tbsp | — | — | |
| 21 | | 1tsp | — | — | |
| 22 | | 150g | — | — | |
| 23 | | 0.25tsp | — | — | |
| 24 | | 1tbsp | — | — |
Tools20 items
Serveware1 item
Procedure59 steps
1 of 59
Put the lily buds in the medium bowl.
Dried lily buds · 20 g
⏱ 5s
ResultDried lily buds2 of 59
Add the wood ear mushrooms.
Dried wood ear mushrooms · 15 g⏱ 5s
ResultDried lily buds and wood ear3 of 59
Add the dried shiitake.
Dried shiitake mushrooms · 8 piece⏱ 5s
ResultDried fungi4 of 59
Cover with 750 ml of boiling water.
Boiling water · 750 ml⏱ 10s
ResultFungi in hot water5 of 59
Soak for at least 30 minutes, until soft.
⏱ 30 min
ResultSoaked fungi6 of 59
Put the glass noodles in the large bowl.
Dried glass noodles · 80 g
⏱ 5s
ResultDried glass noodles7 of 59
Cover with 1 litre of warm water.
Warm water · 1,000 ml⏱ 10s
ResultNoodles in warm water9 of 59
Lay the tofu on the chopping board.
Firm tofu · 300 g
⏱ 5s
ResultFirm tofu12 of 59
Lay the garlic cloves on the chopping board.
Garlic clove · 4 clove⏱ 5s
ResultGarlic clove13 of 59
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves16 of 59
Lay the ginger on the board.
Fresh ginger · 25 g⏱ 5s
ResultFresh ginger17 of 59
Scrape off the skin with the edge of the spoon, trimming any knobbly bits with the knife.
⏱ 30s
ResultPeeled fresh ginger20 of 59
Lay the cabbage on the board.
Napa cabbage · 300 g⏱ 5s
ResultNapa cabbage23 of 59
Add the drained bamboo shoots.
Canned bamboo shoots · 120 g⏱ 10s
ResultCabbage and bamboo24 of 59
Add the drained straw mushrooms, halved.
Straw mushrooms · 400 g⏱ 10s
ResultBraising vegetablesused in step 4425 of 59
Drain the soaked fungi in the sieve.
⏱ 15s
ResultDrained fungi26 of 59
Pour the soaking water away.
⏱ 5s
27 of 59
Tip them onto the board.
⏱ 10s
ResultDrained fungi28 of 59
Cut the hard stems off the shiitake and slice the caps, tear the wood ear into pieces and trim the hard ends of the lily buds.
⏱ 2 min
ResultTrimmed fungi30 of 59
Drain the noodles in the colander.
⏱ 15s
ResultNoodle soaking water33 of 59
Put the cornflour in a second small bowl.
Cornflour · 1 tsp
⏱ 5s
ResultCornflour34 of 59
Stir in 2 tablespoons of cold water.
Water · 2 tbsp
⏱ 10s
ResultCornflour slurryused in step 5735 of 59
Put 1½ tablespoons of oil in the large frying pan over a medium-high heat.
Groundnut oil · 1.5 tbsp
⏱ 5s
ResultGroundnut oil37 of 59
Fry for about 6 minutes, turning, until golden on all sides.
⏱ 6 min
ResultGolden tofu39 of 59
Put the rest of the oil in the wok over a high heat.
Groundnut oil · 1.5 tbsp
⏱ 5s
ResultGroundnut oil41 of 59
Stir-fry for 30 seconds.
⏱ 30s
ResultFragrant oil42 of 59
Add the shiitake, wood ear and lily buds.
⏱ 10s
ResultAromatics and fungi43 of 59
Stir-fry for 2 minutes.
⏱ 2 min
ResultStir-fried fungi44 of 59
Add the cabbage, bamboo shoots and straw mushrooms.
⏱ 10s
ResultFungi and vegetables45 of 59
Stir-fry for 2 minutes.
⏱ 2 min
ResultStir-fried vegetables46 of 59
Add the tofu puffs.
Fried tofu puffs · 100 g⏱ 10s
ResultVegetables and tofu puffs48 of 59
Pour in the stock.
Vegetable stock · 250 ml⏱ 10s
ResultVegetables in stock49 of 59
Add the light soy sauce.
Light soy sauce · 3 tbsp⏱ 5s
ResultBraise with soy50 of 59
Add the dark soy sauce.
Dark soy sauce · 1 tbsp⏱ 5s
ResultBraise with dark soy51 of 59
Add the rice wine.
Shao Hsing rice wine · 2 tbsp⏱ 5s
ResultBraise with wine52 of 59
Add the sugar.
Sugar · 1 tsp⏱ 5s
ResultSeasoned braise53 of 59
Cover with a lid.
⏱ 5s
54 of 59
Simmer for 5 minutes, until the cabbage is tender.
⏱ 5 min
ResultBraised vegetables55 of 59
Lift off the lid and add the noodles.
⏱ 20s
ResultVegetables and noodles56 of 59
Add the beansprouts and toss for a minute.
Fresh bean sprouts · 150 g⏱ 1 min
ResultBraise with sprouts57 of 59
Stir the slurry and pour it in, stirring until the sauce turns glossy.
⏱ 30s
ResultThickened braise58 of 59
Add a little salt.
Salt · 0.25 tsp⏱ 5s
ResultSalted braise59 of 59
Drizzle in the sesame oil.
Sesame oil · 1 tbsp⏱ 5s
ResultFinished braiseTotal Time58 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 20 g | | Put the lily buds in the medium bowl.⏱ 5sResultDried lily buds |
| 2 | 15 g | | Add the wood ear mushrooms.⏱ 5sResultDried lily buds and wood ear |
| 3 | 8 piece | | Add the dried shiitake.⏱ 5sResultDried fungi |
| 4 | 750 ml | | Cover with 750 ml of boiling water.⏱ 10sResultFungi in hot water |
| 5 | — | | Soak for at least 30 minutes, until soft.⏱ 30 minResultSoaked fungi |
| 6 | 80 g | | Put the glass noodles in the large bowl.⏱ 5sResultDried glass noodles |
| 7 | 1,000 ml | | Cover with 1 litre of warm water.⏱ 10sResultNoodles in warm water |
| 8 | — | | Soak for at least 10 minutes.⏱ 10 minResultSoftened glass noodlesused in step 30 |
| 9 | 300 g | | Lay the tofu on the chopping board.⏱ 5sResultFirm tofu |
| 10 | Firm tofustep 9 | | Pat it dry and cut into 2 cm cubes.⏱ 1 minResultTofu cubes |
| 11 | Tofu cubesstep 10 |  | Put them on the plate.⏱ 10sResultTofu cubesused in step 36 |
| 12 | 4 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 13 | Garlic clovestep 12 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 14 | Peeled garlic clovesstep 13 | | Slice the garlic thinly.⏱ 45sResultSliced garlic |
| 15 | Sliced garlicstep 14 | | Put the garlic in the small bowl.⏱ 5sResultSliced garlic |
| 16 | 25 g | | Lay the ginger on the board.⏱ 5sResultFresh ginger |
| 17 | Fresh gingerstep 16 | | Scrape off the skin with the edge of the spoon, trimming any knobbly bits with the knife.⏱ 30sResultPeeled fresh ginger |
| 18 | Peeled fresh gingerstep 17 | | Cut it into fine matchsticks.⏱ 1 minResultGinger matchsticks |
| 19 | Ginger matchsticksstep 18 | | Add it to the garlic.⏱ 5sResultGarlic and gingerused in step 40 |
| 20 | 300 g | | Lay the cabbage on the board.⏱ 5sResultNapa cabbage |
| 21 | Napa cabbagestep 20 | | Cut it into 4 cm pieces.⏱ 1 minResultCabbage pieces |
| 22 | Cabbage piecesstep 21 | | Put it in a second large bowl.⏱ 5sResultCabbage pieces |
| 23 | 120 g | | Add the drained bamboo shoots.⏱ 10sResultCabbage and bamboo |
| 24 | 400 g | | Add the drained straw mushrooms, halved.⏱ 10sResultBraising vegetablesused in step 44 |
| 25 | — | | Drain the soaked fungi in the sieve.⏱ 15sResultDrained fungi |
| 26 | — | | Pour the soaking water away.⏱ 5s |
| 27 | — | | Tip them onto the board.⏱ 10sResultDrained fungi |
| 28 | — | | Cut the hard stems off the shiitake and slice the caps, tear the wood ear into pieces and trim the hard ends of the lily buds.⏱ 2 minResultTrimmed fungi |
| 29 | — | | Put them in a second medium bowl.⏱ 10sResultTrimmed fungiused in step 42 |
| 30 | Softened glass noodlesstep 8 | | Drain the noodles in the colander.⏱ 15sResultNoodle soaking water |
| 31 | Noodle soaking waterstep 30 | | Pour the noodle water away.⏱ 5s |
| 32 | — |  | Snip them into shorter lengths.⏱ 20sResultCut glass noodlesused in step 55 |
| 33 | 1 tsp | | Put the cornflour in a second small bowl.⏱ 5sResultCornflour |
| 34 | 2 tbsp | | Stir in 2 tablespoons of cold water.⏱ 10sResultCornflour slurryused in step 57 |
| 35 | 1.5 tbsp | | Put 1½ tablespoons of oil in the large frying pan over a medium-high heat.⏱ 5sResultGroundnut oil |
| 36 | Tofu cubesstep 11 | | Add the tofu.⏱ 15sResultTofu frying |
| 37 | — | | Fry for about 6 minutes, turning, until golden on all sides.⏱ 6 minResultGolden tofu |
| 38 | Golden tofustep 37 | | Return it to the plate.⏱ 10sResultGolden tofuused in step 47 |
| 39 | 1.5 tbsp | | Put the rest of the oil in the wok over a high heat.⏱ 5sResultGroundnut oil |
| 40 | Garlic and gingerstep 19 | | Add the garlic and ginger.⏱ 5sResultGarlic and ginger in oil |
| 41 | — | | Stir-fry for 30 seconds.⏱ 30sResultFragrant oil |
| 42 | Trimmed fungistep 29 | | Add the shiitake, wood ear and lily buds.⏱ 10sResultAromatics and fungi |
| 43 | — | | Stir-fry for 2 minutes.⏱ 2 minResultStir-fried fungi |
| 44 | Braising vegetablesstep 24 | | Add the cabbage, bamboo shoots and straw mushrooms.⏱ 10sResultFungi and vegetables |
| 45 | — | | Stir-fry for 2 minutes.⏱ 2 minResultStir-fried vegetables |
| 46 | 100 g | | Add the tofu puffs.⏱ 10sResultVegetables and tofu puffs |
| 47 | Golden tofustep 38 | | Add the fried tofu.⏱ 10sResultVegetables and tofu |
| 48 | 250 ml | | Pour in the stock.⏱ 10sResultVegetables in stock |
| 49 | 3 tbsp | | Add the light soy sauce.⏱ 5sResultBraise with soy |
| 50 | 1 tbsp | | Add the dark soy sauce.⏱ 5sResultBraise with dark soy |
| 51 | 2 tbsp | | Add the rice wine.⏱ 5sResultBraise with wine |
| 52 | 1 tsp | | Add the sugar.⏱ 5sResultSeasoned braise |
| 53 | — | | Cover with a lid.⏱ 5s |
| 54 | — | | Simmer for 5 minutes, until the cabbage is tender.⏱ 5 minResultBraised vegetables |
| 55 | Cut glass noodlesstep 32 | | Lift off the lid and add the noodles.⏱ 20sResultVegetables and noodles |
| 56 | 150 g | | Add the beansprouts and toss for a minute.⏱ 1 minResultBraise with sprouts |
| 57 | Cornflour slurrystep 34 | | Stir the slurry and pour it in, stirring until the sauce turns glossy.⏱ 30sResultThickened braise |
| 58 | 0.25 tsp | | Add a little salt.⏱ 5sResultSalted braise |
| 59 | 1 tbsp | | Drizzle in the sesame oil.⏱ 5sResultFinished braise |
| Total Time | 58 min | ||
Serving
- Pile onto the serving platter and serve.
Nutritionper serving
Estimated · pre-cooking · 88% ingredients covered
| Nutrient | Per serving |
|---|---|
| 508kcal | |
| 24g | |
| 28g | |
| 4g | |
| 44g | |
| 5g | |
| 6g | |
| 2,077mg |
Ingredients0/24
Tools0/16
Recipe
Buddha's Delight (Luóhàn Zhāi)
A vegetarian braise of golden tofu, tofu puffs, shiitake, wood ear, lily buds, straw mushrooms, napa cabbage and glass noodles in a soy and rice wine sauce. Serves 4.
What you’ll doYou will soak dried lily buds, wood ear and shiitake, soften glass noodles, and fry cubes of tofu until golden. Stir-fry garlic and ginger with the fungi, then cabbage, bamboo shoots and straw mushrooms, add tofu puffs, the fried tofu, stock, soy and rice wine and braise covered for 5 minutes. Add the noodles and beansprouts, thicken with cornflour slurry and finish with sesame oil.
Serves4
Total58 min
LevelMedium
Ingredients
- Dried lily buds20 g
- Dried wood ear mushrooms15 g
- Dried shiitake mushrooms8 piece
- Boiling water750 ml
- Dried glass noodles80 g
- Warm water1,000 ml
- Firm tofu300 g
- Garlic clove4 clove
- Fresh ginger25 g
- Napa cabbage300 g
- Canned bamboo shoots120 g
- Straw mushrooms400 g
- Cornflour1 tsp
- Water2 tbsp
- Groundnut oil3 tbsp
- Fried tofu puffs100 g
- Vegetable stock250 ml
- Light soy sauce3 tbsp
- Dark soy sauce1 tbsp
- Shao Hsing rice wine2 tbsp
- Sugar1 tsp
- Fresh bean sprouts150 g
- Salt0.25 tsp
- Sesame oil1 tbsp
Tools
Pot lidSpoonTongsSieveWokLarge serving platterGarlic bowl (small bowl)Cornflour slurry bowl (small bowl)Large frying panChef's knifeSoaked fungi bowl (medium bowl)Trimmed fungi bowl (medium bowl)Glass noodles bowl (large bowl)Braising vegetables bowl (large bowl)SpatulaColanderKitchen scissorsPlateChopping boardScissors
Method
1
Put the lily buds in the medium bowl.
5sSoaked fungi bowl (medium bowl)Dried lily buds · 20 g
2
Add the wood ear mushrooms.
5sSoaked fungi bowl (medium bowl)Dried wood ear mushrooms · 15 g
3
Add the dried shiitake.
5sSoaked fungi bowl (medium bowl)Dried shiitake mushrooms · 8 piece
4
Cover with 750 ml of boiling water.
10sSoaked fungi bowl (medium bowl)Boiling water · 750 ml
5
Soak for at least 30 minutes, until soft.
30 minSoaked fungi bowl (medium bowl)
6
Put the glass noodles in the large bowl.
5sGlass noodles bowl (large bowl)Dried glass noodles · 80 g
7
Cover with 1 litre of warm water.
10sGlass noodles bowl (large bowl)Warm water · 1,000 ml
8
Soak for at least 10 minutes.
Result · Softened glass noodles · used in step 30
10 minGlass noodles bowl (large bowl)
9
Lay the tofu on the chopping board.
5sChopping boardFirm tofu · 300 g
10
Pat it dry and cut into 2 cm cubes.
1 minChopping board, Chefs knifeFirm tofu · step 9
11
Put them on the plate.
Result · Tofu cubes · used in step 36
10sPlateTofu cubes · step 10
12
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic clove · 4 clove
13
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 12
14
Slice the garlic thinly.
45sChopping board, Chefs knifePeeled garlic cloves · step 13
15
Put the garlic in the small bowl.
5sGarlic bowl (small bowl)Sliced garlic · step 14
16
Lay the ginger on the board.
5sChopping boardFresh ginger · 25 g
17
Scrape off the skin with the edge of the spoon, trimming any knobbly bits with the knife.
30sChopping board, Chefs knifeFresh ginger · step 16
18
Cut it into fine matchsticks.
1 minChopping board, Chefs knifePeeled fresh ginger · step 17
19
Add it to the garlic.
Result · Garlic and ginger · used in step 40
5sGarlic bowl (small bowl)Ginger matchsticks · step 18
20
Lay the cabbage on the board.
5sChopping boardNapa cabbage · 300 g
21
Cut it into 4 cm pieces.
1 minChopping board, Chefs knifeNapa cabbage · step 20
22
Put it in a second large bowl.
5sBraising vegetables bowl (large bowl)Cabbage pieces · step 21
23
Add the drained bamboo shoots.
10sBraising vegetables bowl (large bowl)Canned bamboo shoots · 120 g
24
Add the drained straw mushrooms, halved.
Result · Braising vegetables · used in step 44
10sBraising vegetables bowl (large bowl)Straw mushrooms · 400 g
25
Drain the soaked fungi in the sieve.
15sSieve
26
Pour the soaking water away.
5sSoaked fungi bowl (medium bowl)
27
Tip them onto the board.
10sChopping board
28
Cut the hard stems off the shiitake and slice the caps, tear the wood ear into pieces and trim the hard ends of the lily buds.
2 minChopping board, Chefs knife
29
Put them in a second medium bowl.
Result · Trimmed fungi · used in step 42
10sTrimmed fungi bowl (medium bowl)
30
Drain the noodles in the colander.
15sColanderSoftened glass noodles · step 8
31
Pour the noodle water away.
5sGlass noodles bowl (large bowl)Noodle soaking water · step 30
32
Snip them into shorter lengths.
Result · Cut glass noodles · used in step 55
20sScissors
33
Put the cornflour in a second small bowl.
5sCornflour slurry bowl (small bowl)Cornflour · 1 tsp
34
Stir in 2 tablespoons of cold water.
Result · Cornflour slurry · used in step 57
10sCornflour slurry bowl (small bowl), SpoonWater · 2 tbsp
35
Put 1½ tablespoons of oil in the large frying pan over a medium-high heat.
5sLarge frying panGroundnut oil · 1.5 tbsp
36
Add the tofu.
15sLarge frying pan, SpatulaTofu cubes · step 11
37
Fry for about 6 minutes, turning, until golden on all sides.
6 minLarge frying pan, Spatula
38
Return it to the plate.
Result · Golden tofu · used in step 47
10sPlate, SpatulaGolden tofu · step 37
39
Put the rest of the oil in the wok over a high heat.
5sWokGroundnut oil · 1.5 tbsp
40
Add the garlic and ginger.
5sWokGarlic and ginger · step 19
41
Stir-fry for 30 seconds.
30sWok, Spatula
42
Add the shiitake, wood ear and lily buds.
10sWokTrimmed fungi · step 29
43
Stir-fry for 2 minutes.
2 minWok, Spatula
44
Add the cabbage, bamboo shoots and straw mushrooms.
10sWokBraising vegetables · step 24
45
Stir-fry for 2 minutes.
2 minWok, Spatula
46
Add the tofu puffs.
10sWokFried tofu puffs · 100 g
47
Add the fried tofu.
10sWokGolden tofu · step 38
48
Pour in the stock.
10sWokVegetable stock · 250 ml
49
Add the light soy sauce.
5sWokLight soy sauce · 3 tbsp
50
Add the dark soy sauce.
5sWokDark soy sauce · 1 tbsp
51
Add the rice wine.
5sWokShao Hsing rice wine · 2 tbsp
52
Add the sugar.
5sWokSugar · 1 tsp
53
Cover with a lid.
5sWok, Pot lid
54
Simmer for 5 minutes, until the cabbage is tender.
5 minWok
55
Lift off the lid and add the noodles.
20sWok, Pot lid, TongsCut glass noodles · step 32
56
Add the beansprouts and toss for a minute.
1 minWok, TongsFresh bean sprouts · 150 g
57
Stir the slurry and pour it in, stirring until the sauce turns glossy.
30sWok, SpatulaCornflour slurry · step 34
58
Add a little salt.
5sWokSalt · 0.25 tsp
59
Drizzle in the sesame oil.
5sWokSesame oil · 1 tbsp
60
Pile onto the serving platter and serve.
Result · Finished braise
20sLarge serving platter, Tongs, SpatulaFinished braise · step 59
Printed 6 October 2026