Buddhas Feast Recipe
- 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 heads baby 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 shitake or white mushrooms, stemmed and julienned
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 (14.25 ounce) can baby corn, drained
- 2 cloves garlic, minced
- Cooked brown rice for serving
- Nonstick cooking spray
- 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.
