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    You are in: Home / Chinese / Chinese Buddha's Delight Recipe
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    Chinese Buddha's Delight

    Chinese Buddha's Delight. Photo by Sharon123

    1/2 Photos of Chinese Buddha's Delight

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    hannahactually's Note:

    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)

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    Units: US | Metric


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

    Ratings & Reviews:

    • on August 21, 2009


      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.

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    • on July 12, 2009


      Something seemed missing in the flavor. I did not have any hoisin sauce so I could not try. It was very good though overall and I like having all the veggies. Thanks!

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    • on May 19, 2009


      Very tasty and fresh. My tofu took longer to brown completely but I have found that the key to getting my family to eat tofu is in the browning so I didn't rush it. Very adaptable recipe that is great for using up all the left over veggies in your fridge. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Chinese Buddha's Delight

    Serving Size: 1 (460 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 403.6
    Calories from Fat 108
    Total Fat 12.0 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 559.7 mg
    Total Carbohydrate 65.4 g
    Dietary Fiber 7.9 g
    Sugars 6.9 g
    Protein 14.6 g

    The following items or measurements are not included:

    vegetable broth

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