A culinary delight passed on from the Buddhist monks.
Balancing stir fried tofu cubes and colorful vegetables, this dish has transitioned from being a staple of Buddhist temples to being popular in Chinese households and now all over the world.
Our variation combines broccoli and cauliflower, onion, carrots, snow peas and green onions, however the original dish often has more than 10 different vegetables. You can choose to do the same (especially if cooking for more people and using a bigger pot) and also add your favorite vegetables instead of the one we suggested.
Having different colored vegetables and only cooking them until they are tender and bright will ensure your plate will look drop-dead gorgeous. Keep in mind that different colored vegetables are more likely to provide you with a higher variety of nutrients, while darker colored vegetables tend to be more nutritious.
This recipe is part of the 2021 - Week 29 - Plant based Menu. Look under Menus for the other recipes of the series or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.
Download the standardized recipe here: