Luohan Zhai

Nutrition · per serving

Steps

1. 1

   Place the dried black mushrooms, dried lily buds, and dried bean curd skin sticks in separate bowls. Cover each with hot water and soak for 15 minutes until softened. Squeeze excess water from the mushrooms and lily buds. Trim off the tough ends of the lily buds and tie them in simple knots if long. Cut the softened bean curd skin into 5 cm lengths. This soaking time counts as passive resting; prepare the remaining ingredients while they soak.

   20 g dried black mushrooms15 g dried lily buds30 g dried bean curd skin sticks
2. 2

   Mix the braising sauce: combine the light soy sauce, vegetarian oyster sauce, shaoxing wine, toasted sesame oil, sugar, white pepper, and vegetable stock or water. In a small cup, dissolve the cornstarch in 15 ml of the liquid from the sauce mixture or a little cold water so it will not clump later.

   20 ml light soy sauce15 g vegetarian oyster sauce15 ml shaoxing wine5 ml toasted sesame oil4 g sugar1 g white pepper250 ml vegetable stock or water8 g cornstarch
3. 3

   Heat a wok or wide sauté pan over medium-high heat until hot, then add the neutral oil. Add the tofu in a single layer and pan-fry for 3-4 minutes, turning gently, until lightly golden on at least two sides. Remove to a plate; this helps the tofu hold its shape during braising.

   20 ml neutral oil200 g firm tofu, drained and cut into 2 cm cubes
4. 4

   In the same wok, add the ginger and garlic and stir-fry for about 20 seconds until fragrant but not browned. Add the mushrooms, bamboo shoots, carrot, and napa cabbage. Stir-fry for 2 minutes, letting the cabbage begin to wilt and the mushrooms pick up some color.

   10 g fresh ginger, thinly sliced2 cloves garlic, finely chopped20 g dried black mushrooms100 g canned bamboo shoots, drained and sliced80 g carrot, thinly sliced on the bias150 g napa cabbage, cut into 4 cm pieces
5. 5

   Add the softened lily buds and bean curd skin, then pour in the braising sauce. Bring to a simmer, return the tofu to the wok, and cover. Braise over medium heat for 5 minutes, stirring once or twice gently so the bean curd skin absorbs the sauce without breaking the tofu.

   15 g dried lily buds30 g dried bean curd skin sticks200 g firm tofu, drained and cut into 2 cm cubes20 ml light soy sauce15 g vegetarian oyster sauce15 ml shaoxing wine5 ml toasted sesame oil4 g sugar1 g white pepper250 ml vegetable stock or water
6. 6

   Add the snow peas and cook uncovered for 1 minute. Stir the cornstarch slurry again, then drizzle it in while stirring gently. Simmer for 30-60 seconds until the sauce turns glossy and lightly coats the vegetables. The dish is ready when the cabbage is tender, the mushrooms are fully plump, and the sauce is silky rather than watery.

   60 g snow peas, strings removed8 g cornstarch
7. 7

   Turn off the heat and serve immediately, spooning the sauce over the tofu and vegetables. For the best texture, serve hot with steamed rice.

Origin & History

Luohan Zhai, often translated as Buddha's Delight, is a traditional Chinese vegetarian braise associated with Buddhist temple cooking and Lunar New Year meals. The dish typically combines a variety of dried and fresh plant ingredients, each valued for texture, symbolism, and abundance, making it especially popular on the first day of the new year.