Ingredients
-
3
-
1
-
1
-
1
-
1
-
5
-
1 1/2
-
1/2
-
2
-
1 1/2
-
-
-
-
-
Directions
Chinese Buddha’s Delight, 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), 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., 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!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine First 5 Ingredients, Tossing to Coat. |
|
2
Done
|
Cover and Marinate in Refrigerator 1 Hour. |
|
3
Done
|
Drain in a Colander Over a Bowl, Reserving Marinade. |
|
4
Done
|
Cook Broccoli Florets, Carrot, and Broccoli Stems in Boiling Water 1 1/2 Minutes. |
|
5
Done
|
Drain These Vegetables. |
|
6
Done
|
Plunge Into Ice Water. |
|
7
Done
|
Drain. |
|
8
Done
|
Heat Canola Oil in a Wok or Large Nonstick Skillet Over Medium-High Heat. |
|
9
Done
|
Add Tofu. |
|
10
Done
|
Stir-Fry 5 Minutes or Until Lightly Browned on All Sides. |
