Buddha's Delight Recipe (Thin Rice Noodles With Vegetables)
A vegetarian Asian recipe with tofu - cut into 1.5 inch cubes, salt - as needed, black pepper powder. Ready in 35 min, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
15 steps- 1
To begin making the Budhha's Delight recipe, firstly preheat the oven to 250 degrees
- 2
Line a pan with foil and place the tofu cubes in a single layer on the pan
tofu - cut into 1.5 inch cubes(250 grams) - 3
Season it with salt and pepper to taste
salt - as neededblack pepper powder(1 teaspoon) - 4
Bake for 20 minutes or until lightly browned
- 5
You can also saute the tofu pieces in 1 teaspoon oil until brown and collect aside
tofu - cut into 1.5 inch cubes(250 grams) - 6
Heat water in a pan and boil rice noodles, strain and collect the cooked noodles in a bowl and set asideTake a small mixing bowl and add soy sauce, sesame oil, honey, ginger and garlic and mix well
tablespoons soy sauce(2)sesame (gingelly) oil(1 tablespoon)honey(2 teaspoon)ginger - grated(1 tablespoon)cloves garlic - minced(2)rice vermicelli noodles (thin)(1 cup) - 7
Take the cornstarch and mix with 1/4 cup of cold water and add to the soy sauce mixture and stir well
tablespoons soy sauce(2)teaspoons corn flour(2)baby corn - sliced into half(6) - 8
Heat the oil in a wok and add the vegetables and season with salt and pepper
salt - as neededblack pepper powder(1 teaspoon)mixed vegetables - broccoli florets(2 cups) - 9
Saute for 5 minutes, stirring occasionally
- 10
Now add 2 tablespoons water to the wok and cook until vegetables are tender
tablespoons soy sauce(2)mixed vegetables - broccoli florets(2 cups) - 11
Add in the tofu cubes, baby corn and bamboo shoots
tofu - cut into 1.5 inch cubes(250 grams)teaspoons corn flour(2)baby corn - sliced into half(6)can bamboo shots - sliced and drained (store bought)(1) - 12
Pour the prepared sauce over the tofu mixture and bring to a boil till sauce thickens
tofu - cut into 1.5 inch cubes(250 grams)tablespoons soy sauce(2) - 13
Stir in the rice noodles and and turn off the gas
rice vermicelli noodles (thin)(1 cup) - 14
Garnish with sliced green onions and serve with rice
onions - sliced(1/4 cup)baby corn - sliced into half(6)can bamboo shots - sliced and drained (store bought)(1)rice vermicelli noodles (thin)(1 cup) - 15
Serve Budhha's Delight on its own Shanghai Mantou for a weekend night dinner
Rate this recipe
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Buddha's Delight Recipe (Thin Rice Noodles With Vegetables)
A vegetarian Asian recipe with tofu - cut into 1.5 inch cubes, salt - as needed, black pepper powder. Ready in 35 min, serves 2.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
15 steps- 1
To begin making the Budhha's Delight recipe, firstly preheat the oven to 250 degrees
- 2
Line a pan with foil and place the tofu cubes in a single layer on the pan
tofu - cut into 1.5 inch cubes(250 grams) - 3
Season it with salt and pepper to taste
salt - as neededblack pepper powder(1 teaspoon) - 4
Bake for 20 minutes or until lightly browned
- 5
You can also saute the tofu pieces in 1 teaspoon oil until brown and collect aside
tofu - cut into 1.5 inch cubes(250 grams) - 6
Heat water in a pan and boil rice noodles, strain and collect the cooked noodles in a bowl and set asideTake a small mixing bowl and add soy sauce, sesame oil, honey, ginger and garlic and mix well
tablespoons soy sauce(2)sesame (gingelly) oil(1 tablespoon)honey(2 teaspoon)ginger - grated(1 tablespoon)cloves garlic - minced(2)rice vermicelli noodles (thin)(1 cup) - 7
Take the cornstarch and mix with 1/4 cup of cold water and add to the soy sauce mixture and stir well
tablespoons soy sauce(2)teaspoons corn flour(2)baby corn - sliced into half(6) - 8
Heat the oil in a wok and add the vegetables and season with salt and pepper
salt - as neededblack pepper powder(1 teaspoon)mixed vegetables - broccoli florets(2 cups) - 9
Saute for 5 minutes, stirring occasionally
- 10
Now add 2 tablespoons water to the wok and cook until vegetables are tender
tablespoons soy sauce(2)mixed vegetables - broccoli florets(2 cups) - 11
Add in the tofu cubes, baby corn and bamboo shoots
tofu - cut into 1.5 inch cubes(250 grams)teaspoons corn flour(2)baby corn - sliced into half(6)can bamboo shots - sliced and drained (store bought)(1) - 12
Pour the prepared sauce over the tofu mixture and bring to a boil till sauce thickens
tofu - cut into 1.5 inch cubes(250 grams)tablespoons soy sauce(2) - 13
Stir in the rice noodles and and turn off the gas
rice vermicelli noodles (thin)(1 cup) - 14
Garnish with sliced green onions and serve with rice
onions - sliced(1/4 cup)baby corn - sliced into half(6)can bamboo shots - sliced and drained (store bought)(1)rice vermicelli noodles (thin)(1 cup) - 15
Serve Budhha's Delight on its own Shanghai Mantou for a weekend night dinner
Rate this recipe
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