Luohan Zhai (Buddha's Delight)
Luohan zhai, the arhat's dish, is the classic Buddhist temple stir-fry, a braise of whatever dried and fresh vegetables a kitchen keeps on hand, bound together by mushrooms. Its depth comes almost entirely from fungi: dried shiitake and wood ear are rehydrated, and their soaking water becomes a free, deeply savory stock that carries the braise. Because that glutamate-rich liquid does the heavy lifting, the tamari is a seasoning, not a base, and two tablespoons stretched across four servings keeps the sodium modest. The tofu is dry-seared first so it holds its shape, and a small cornstarch slurry gives the sauce the glossy body a wok cook would otherwise build with oil.
Ingredients
- 5 pieces Dried shiitake
- 1/2 oz Wood ear mushrooms, a small dried handful
- 14 oz Firm tofu, one block, pressed and cut into 1-inch (2.5 cm) cubes
- 4 cups Napa cabbage, cut into wide ribbons
- 1 large Carrots, sliced on a bias
- 1/2 cup Frozen peas
- 1 tbsp Ginger, minced
- 3 cloves Garlic, sliced
- 2 tbsp Low-sodium tamari
- 1 tsp Chinese black vinegar
- 1 tbsp Cornstarch, stirred into 2 tbsp (30 ml) cold water
- 1/4 tsp White pepper
- 1 tbsp Sesame seeds, toasted
- 2 pieces Scallions, sliced
Method
- Put the dried shiitake and wood ear in a bowl and cover with 2.5 cups (600 ml) hot water. Soak 20 minutes, until both are soft. Lift them out, and keep every drop of the soaking water: that dark liquid is the stock the whole dish is built on, so it does not go down the drain.
- Slice the softened shiitake caps and discard the woody stems. Tear the wood ear into bite-size pieces and cut out any hard nub where it grew. Strain the soaking liquid through a paper towel to catch grit and set it aside.
- Set a wide nonstick pan over medium-high heat. Dry-sear the tofu cubes, turning them, until several faces are golden and firm, about 6 minutes. Browning the tofu in a dry pan sets a skin that keeps the cubes intact through the braise instead of crumbling.
- Push the tofu aside and add the ginger and garlic with 2 tablespoons (30 ml) of the mushroom stock. Cook 30 seconds, until fragrant, scraping the pan. Add the carrots, sliced shiitake, and wood ear and toss for a minute.
- Pour in the strained mushroom stock and the tamari. Bring to a simmer, add the cabbage, cover, and braise 8 minutes, until the carrots are tender and the cabbage has wilted down into the liquid.
- Stir in the peas and the black vinegar. Give the cornstarch slurry a stir, pour it in, and simmer 1 to 2 minutes, until the braise turns glossy and coats a spoon. The starch pulls the free liquid into a light sauce that clings to the vegetables rather than sitting under them.
- Off the heat, season with the white pepper. Scatter the sesame seeds and scallions over the top and serve over brown rice. Two tablespoons of low-sodium tamari season the whole pot, so each bowl reads savory, not salty.
Nutrition
Estimated per serving: 220 calories, 15 g protein, 6 g fiber, 320 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
