Medium 30 min serves 2 Vegetarian-ok Vegan

Buddha's Delight Tofu Bowl

Name: Buddha's Delight Tofu Bowl
Total time: 30 min
Yield: 2 servings
Cuisine: Vegetarian
Ingredients: firm tofu, cubed; dried shiitake mushrooms, rehydrated; dried wood ear mushrooms; dried day lily buds; garlic cloves, minced; light soy sauce; sesame oil

罗汉斋豆腐碗 · luó hàn zhāi dòu fu wǎn

家庭快手版 · Home version: A vegetarian temple dish with tofu and assorted mushrooms — umami-rich and deeply satisfying.

Buddha's Delight is a classic vegetarian temple dish. This tofu version combines firm tofu with shiitake, wood ear, and day lily for a deeply umami bowl.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More tofu recipes →Quick & Easy Vegetarian Healthy & Light

Ingredients

firm tofu, cubed老豆腐，切块🛒 local300 g
dried shiitake mushrooms, rehydrated干香菇，泡发🏮 asian30 g
dried wood ear mushrooms干木耳🏮 asian20 g
dried day lily buds干黄花菜🏮 asian20 g
garlic cloves, minced大蒜，切末🛒 local2 cloves
light soy sauce生抽🏮 asian1.5 tbsp
sesame oil香油🏮 asian1 tbsp

dried day lily buds: Soak 20 min

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Instructions

1Rehydrate shiitake, wood ear, and day lily in warm water for 20 minutes. Cut into bite-sized pieces.
泡发要透
2Heat sesame oil in a wok. Sauté garlic for 15 seconds until fragrant.
快炒
3Add all vegetables and stir-fry for 2 minutes.
大火快炒
4Add tofu and soy sauce. Gently toss to combine. Cook for 3 minutes.
豆腐别碎
🔍 Look for Medium heat 3 分钟 · 3 minutes
Visual: 豆腐裹满酱汁，蔬菜软Tofu is coated in sauce, vegetables are tender
You know it's right when: 厨房充满蘑菇香气Aroma of mushrooms fills kitchen
5Serve over steamed rice.
米饭是灵魂

Tips

· Rehydrate mushrooms thoroughly for best texture.
· Don't stir too vigorously — tofu will break.
· This dish is best served immediately.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What type of tofu should I use?

Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.

Source: HǎoWèi ingredient guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide