Super Easy Buddha’s Delight 罗汉斋 Vegetarian Stir Fry Recipe

Buddha’s Delight, also known as 罗汉斋 (luóhàn zhāi) in Chinese, is a popular vegetarian dish in Chinese cuisine. It is often enjoyed during the Lunar New Year and other festive occasions, as well as by those who follow a vegetarian or vegan diet. This dish is rich in flavorand packed with various textures and colors. It also showcases a harmonious combination of vegetables, tofu, mushrooms, and other plant-based ingredients.

Here’s a simple recipe to create your own delicious Buddha’s Delight at home:


Note: Feel free to customize the vegetables according to your preferences and seasonal availability.

For the stir-fry sauce:

  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce (for a vegetarian version, use mushroom-flavored vegetarian oyster sauce)
  • 1 tablespoon hoisin sauce
  • 1 tablespoon dark soy sauce (for color)
  • 1 tablespoon vegetarian stir-fry sauce (optional, for extra flavor)
  • 1 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon white pepper

For the stir-fry:

  • 2 tablespoons cooking oil (such as vegetable or peanut oil)
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 cup firm tofu, cubed
  • Assorted vegetables, thinly sliced or chopped (e.g., Napa cabbage, baby bok choy, carrots, snow peas, bell peppers, broccoli florets)
  • 1 cup mushrooms (shiitake, oyster, or a mix), sliced
  • 1/2 cup bamboo shoots, sliced
  • 1/2 cup water chestnuts, sliced
  • 1/2 cup bean sprouts
  • 1/4 cup wood ear mushrooms, rehydrated and sliced (optional)
  • 1/4 cup dried lily flowers, rehydrated (optional)
  • 1/4 cup black fungus, rehydrated and sliced (optional)


Buddha’s Delight Cooking Instructions:

  1. Prepare all the vegetables by washing, slicing, and chopping them as needed. Drain and press the tofu to remove excess water, then cut it into bite-sized cubes.
  2. In a small bowl, mix together all the ingredients for the stir-fry sauce. Set aside.
  3. Heat a wok or large skillet over medium-high heat. Add the cooking oil and swirl to coat the pan.
  4. Add the minced garlic and ginger to the pan, and sauté for about 30 seconds until fragrant.
  5. Add the cubed tofu to the pan and cook until it’s lightly browned on all sides. Remove the tofu from the pan and set aside.
  6. In the same pan, add a bit more oil if needed, and then add the sliced mushrooms. Stir-fry until the mushrooms are tender and slightly golden.
  7. Add the rest of the vegetables to the pan, starting with the harder vegetables like carrots and broccoli, and gradually adding the softer ones like Napa cabbage and bok choy.
  8. If using rehydrated dried ingredients like wood ear mushrooms, lily flowers, or black fungus, add them to the pan now.
  9. Pour the prepared stir-fry sauce over the vegetables. Toss everything together to ensure the vegetables are evenly coated with the sauce. If the mixture seems dry, you can add a splash of water.
  10. Add the cooked tofu back to the pan and toss to combine with the vegetables and sauce.
  11. Add the bean sprouts, bamboo shoots, water chestnuts, and any other quick-cooking ingredients. Give everything a final toss.
  12. Once the vegetables are tender but still crisp, and everything is well heated, remove the pan from the heat.
  13. Serve the Buddha’s Delight over steamed rice or noodles. Garnish with some fresh cilantro or chopped green onions if desired.


Buddha’s Delight is not only a feast for the taste buds but also a visually appealing dish that embodies balance and healthfulness. Its variety of textures and flavors make it a delightful choice for vegetarians, vegans, and anyone looking to enjoy a nutritious and satisfying meal.