Reviews (2)        Add Rating & Review     27 Ratings   5 star values:        6    4 star values:        7    3 star values:        10    2 star values:        4    1 star values:        0                Martha Stewart Member     Rating: 4 stars       12/01/2012   Excellent! We loved the ease of preparation....this is a good recipe for a novice cook. We substituted chic peas for the tofu and used the veggies we had on hand. Enjoyed it!         Martha Stewart Member     Rating: Unrated       01/31/2008   Delicious!! The chili paste gives it a little kick. definitely a new favorite.

Back to Buddha’s Feast (Vegetable Stir-Fry) All Reviews for Buddha’s Feast (Vegetable Stir-Fry) - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Buddha’s Feast (Vegetable Stir-Fry) Recipe Summary Servings: 8

Ingredients Ingredient Checklist 1/2 cup Homemade Vegetable Stock, or canned low-sodium vegetable broth 3 tablespoons low-sodium soy sauce 2 tablespoons cornstarch 1 tablespoon mirin 1 teaspoon Chinese chile paste 8 ounces firm tofu, cut in 1/2-inch cubes 4 baby heads bok choy, or 1/2 head regular bok choy 12 ounces broccoli, florets 4 carrots, peeled and thinly sliced on the diagonal 8 ounces small shiitake or white mushrooms, stemmed and julienned 1 eight-ounce can sliced water chestnuts, drained 1 fourteen-ounce can baby corn, drained 2 cloves garlic, minced Cooked brown rice, for serving Nonstick cooking spray

Gallery Buddha’s Feast (Vegetable Stir-Fry)

Recipe Summary Servings: 8

Buddha's Feast (Vegetable Stir-Fry)

Buddha’s Feast (Vegetable Stir-Fry)

Buddha’s Feast (Vegetable Stir-Fry)

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 1/2 cup Homemade Vegetable Stock, or canned low-sodium vegetable broth 3 tablespoons low-sodium soy sauce 2 tablespoons cornstarch 1 tablespoon mirin 1 teaspoon Chinese chile paste 8 ounces firm tofu, cut in 1/2-inch cubes 4 baby heads bok choy, or 1/2 head regular bok choy 12 ounces broccoli, florets 4 carrots, peeled and thinly sliced on the diagonal 8 ounces small shiitake or white mushrooms, stemmed and julienned 1 eight-ounce can sliced water chestnuts, drained 1 fourteen-ounce can baby corn, drained 2 cloves garlic, minced Cooked brown rice, for serving Nonstick cooking spray

Directions

In a small bowl, whisk together stock, soy sauce, cornstarch, mirin, and chile paste. Place 1/2 cup mixture in a small bowl. Add tofu, and let sit at room temperature for 30 minutes. Reserve remaining sauce. Fill a large bowl with ice water, and set aside.

Bring a large pot of water to a boil. If using baby bok choy, cut into quarters lengthwise; for regular bok choy cut into 1-inch dice. Cook for 2 minutes in boiling water. With a slotted spoon, transfer to ice water to cool. Remove from ice water, and set aside. In same pot, cook broccoli florets for 1 minute. Transfer to ice water to cool. Remove to bowl with bok choy. Set aside.

Drain tofu, reserving sauce. Spray a wok or large skillet with cooking spray, and heat over medium heat. Add carrots and mushrooms. Cook for 3 minutes, stirring frequently. Add tofu, bok choy, broccoli, water chestnuts, baby corn, and garlic. Cook for 1 to 2 minutes. Add reserved sauce, and cook, stirring until it thickens. Serve immediately.

Reviews (2)

 Add Rating & Review     27 Ratings   5 star values:        6    4 star values:        7    3 star values:        10    2 star values:        4    1 star values:        0        

   Martha Stewart Member     Rating: 4 stars       12/01/2012   Excellent! We loved the ease of preparation....this is a good recipe for a novice cook. We substituted chic peas for the tofu and used the veggies we had on hand. Enjoyed it!         Martha Stewart Member     Rating: Unrated       01/31/2008   Delicious!! The chili paste gives it a little kick. definitely a new favorite.

Reviews (2)

Add Rating & Review     27 Ratings   5 star values:        6    4 star values:        7    3 star values:        10    2 star values:        4    1 star values:        0

Add Rating & Review

27 Ratings 5 star values: 6 4 star values: 7 3 star values: 10 2 star values: 4 1 star values: 0

27 Ratings 5 star values: 6 4 star values: 7 3 star values: 10 2 star values: 4 1 star values: 0

27 Ratings 5 star values: 6 4 star values: 7 3 star values: 10 2 star values: 4 1 star values: 0

  • 5 star values: 6 4 star values: 7 3 star values: 10 2 star values: 4 1 star values: 0

    Martha Stewart Member     Rating: 4 stars       12/01/2012   Excellent! We loved the ease of preparation....this is a good recipe for a novice cook. We substituted chic peas for the tofu and used the veggies we had on hand. Enjoyed it!  

Martha Stewart Member     Rating: Unrated       01/31/2008   Delicious!! The chili paste gives it a little kick. definitely a new favorite.

    Martha Stewart Member

    Rating: 4 stars 12/01/2012

Excellent! We loved the ease of preparation….this is a good recipe for a novice cook. We substituted chic peas for the tofu and used the veggies we had on hand. Enjoyed it!

Rating: 4 stars

Rating: Unrated 01/31/2008

Delicious!! The chili paste gives it a little kick. definitely a new favorite.

Rating: Unrated

All Reviews for Buddha’s Feast (Vegetable Stir-Fry)

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Buddha’s Feast (Vegetable Stir-Fry)

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest