Easy Buddha’s Delight Recipe (Lo Han Jai)
A vibrant, vegetable-packed Chinese stir-fry featuring tofu, crisp seasonal vegetables, and a savory garlic-ginger sauce. This American-store version keeps traditional flavors while using easy-to-find ingredients.
Servings 4 servings
Calories 280kcal
Cost $18 for entire recipe
Equipment
- Large wok or large skillet
- Cutting board
- Sharp chef’s knife
- Mixing bowls (small and medium)
- Measuring cups and spoons
- Wooden spoon or spatula
- Tofu press (optional but recommended)
Ingredients
For the Stir Fry
- 2 tablespoons neutral oil avocado or vegetable oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 14 oz block firm tofu, pressed and cubed
- 1 cup carrots sliced
- 1 cup broccoli florets
- 1 cup mushrooms shiitake or cremini, sliced
- 1 cup Napa cabbage or green cabbage chopped
- 1 red bell pepper sliced
- 1 cup snap peas
- 1 8 oz can sliced water chestnuts, drained
- 1 8 oz can baby corn, drained
- ½ cup canned bamboo shoots optional
- 2 green onions sliced
- 1 cup bean sprouts optional
Sauce
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon vegetarian oyster sauce or regular oyster sauce
- ½ cup vegetable broth
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
Step 1: Sear the Tofu
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add cubed tofu and cook until lightly golden, about 4–5 minutes. Remove and set aside.
Step 2: Cook Aromatics
- Add remaining oil to the pan. Stir in garlic and ginger and cook 30 seconds until fragrant.
Step 3: Stir Fry Vegetables
- Add carrots, broccoli, and mushrooms. Cook 3–4 minutes.
- Add cabbage, bell pepper, snap peas, baby corn, water chestnuts, and bamboo shoots. Stir fry until crisp-tender, about 3–5 minutes.
Step 4: Add Sauce
- Whisk soy sauce, oyster sauce, broth, sugar, and sesame oil together. In a separate bowl, mix cornstarch and water.
- Return tofu to the pan. Pour sauce over vegetables and stir. Add cornstarch slurry and cook 1–2 minutes until sauce thickens.
Step 5: Finish
- Top with green onions and bean sprouts. Serve hot over steamed jasmine rice or noodles.
Notes
- This easy Buddha’s Delight recipe is designed for American grocery stores, so you don’t need specialty Asian market ingredients to make a traditional-style vegetarian Chinese stir fry at home.
- For the best texture, press the tofu for at least 15 minutes before cooking. This helps the tofu absorb more flavor and prevents excess moisture in your vegetable stir fry.
- Do not overcook the vegetables. Authentic Buddha’s Delight (Lo Han Jai) should have crisp-tender vegetables with vibrant color, not soft or mushy vegetables.
- Shiitake mushrooms add deeper umami flavor and make this vegetarian Chinese recipe taste more like restaurant-style Buddha’s Delight.
- To make this recipe vegan, use vegetarian mushroom oyster sauce instead of traditional oyster sauce.
- You can easily turn this into a Buddha’s Delight noodle recipe by adding cooked rice noodles or lo mein noodles directly to the pan during the final step.
- For a gluten-free Buddha’s Delight, substitute tamari or gluten-free soy sauce and verify your oyster sauce is gluten free.
- This healthy Chinese stir fry stores well for up to 3 days in the refrigerator, making it ideal for meal prep lunches.
- If you want a lower-cost version, substitute frozen mixed vegetables for snap peas and bell peppers while keeping the tofu and sauce the same.