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Main course · Chinese

Buddha's Delight Braised Vegetables and Tofu

40 min Serves 4 ~241 kcal/serving ~£5.60 (£1.40/serving) Contains-nutsDairy-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 300 g firm tofu, cubed
  • 15 g dried shiitake mushrooms
  • 200 g tinned bamboo shoots, drained
  • 100 g tinned water chestnuts
  • 150 g carrots, sliced
  • 200 g pak choi
  • 2 tbsp fish-free oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp fresh root ginger, grated
  • 300 ml vegetable stock
  • 2 tbsp groundnut oil

Nutrition (per serving)

Calories
241 kcal
Protein
14.6 g
Carbohydrate
13 g
of which sugars
6.6 g
Fat
13.7 g
of which saturates
2.3 g
Fibre
4.2 g
Salt
2.21 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Soak the dried shiitake mushrooms in just-boiled water for 20 minutes, then drain, slice and keep the soaking liquid.

  2. 2

    Heat the groundnut oil in a wok and fry the tofu cubes for 3 minutes, turning, until lightly golden, then lift out.

  3. 3

    Add the fresh root ginger to the wok and stir-fry for 30 seconds, then add the carrots and shiitake mushrooms and stir-fry for 2 minutes.

  4. 4

    Pour in the vegetable stock and the mushroom soaking liquid, then add the bamboo shoots and water chestnuts and simmer for 5 minutes.

  5. 5

    Return the tofu to the wok with the fish-free oyster sauce and light soy sauce, and simmer for 3 minutes.

  6. 6

    Add the pak choi and cook for a final 2 minutes until just wilted, then serve with steamed rice.

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