Buddha’s Delight

Directions

1. 1

   Fry the tofu until it has a crust

   Fry the cubed tofu in oil, turning occasionally, until multiple sides are golden and slightly crisp - this crust is what keeps the tofu from turning mushy once it's tossed back into the saucy vegetables later. Set aside.

2. 2

   Start the stir-fry with the toughest vegetables

   Heat oil in a wok over high heat until it shimmers. Add the sliced carrots and baby corn first, since they need the most time, and stir-fry for 2-3 minutes.

3. 3

   Layer in the mushrooms and garlic

   Add the shiitake and rehydrated wood ear mushrooms along with the minced garlic, stir-frying for 2 more minutes until fragrant and the mushrooms soften slightly.

4. 4

   Add whatever cooks fastest, last

   Toss in the snow peas and napa cabbage, stir-frying for just 1-2 minutes - you want them to wilt slightly while staying crisp and vibrant, not turn limp and gray.

5. 5

   Season the whole dish at once

   Pour in the soy sauce, vegetarian oyster sauce, and vegetable broth, tossing everything together so the seasoning coats each vegetable evenly.

6. 6

   Thicken to a glossy finish

   Stir the cornstarch slurry once more before adding it to the wok, then cook for 1-2 minutes, stirring constantly, until the sauce turns from cloudy to glossy and clings to the vegetables rather than pooling at the bottom.

7. 7

   Bring the tofu back in

   Add the fried tofu back to the wok and toss gently, just enough to coat it in the sauce without breaking up its crisp edges.

8. 8

   Serve immediately

   Spoon everything hot over steamed rice right away, while the vegetables are still bright and the sauce is glossy.