Ingredients: 250 grams Tofu – cut into 1.5 inch cubes,Salt – as needed,1 teaspoon Black pepper powder,2 tablespoons Soy sauce,1 tablespoon Sesame (Gingelly) Oil,2 teaspoon Honey,1 tablespoon Ginger – grated,2 cloves Garlic – minced,2 teaspoons Corn flour,1 tablespoon Canola Oil,1/4 cup Onions – sliced,6 Baby corn – sliced into half,1 can Bamboo shots – sliced and drained (store bought),2 cups Mixed vegetables – broccoli florets,1 cup Rice Vermicelli Noodles (Thin)
Time in minutes: 35 Servings: 2 Course: Dinner Diet: Vegetarian
Instructions: To begin making the Budhha’s Delight recipe, firstly preheat the oven to 250 degrees.Line a pan with foil and place the tofu cubes in a single layer on the pan.Season it with salt and pepper to taste. Bake for 20 minutes or until lightly browned. You can also saute the tofu pieces in 1 teaspoon oil until brown and collect aside.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.Take the cornstarch and mix with 1/4 cup of cold water and add to the soy sauce mixture and stir well.Heat the oil in a wok and add the vegetables and season with salt and pepper.Saute for 5 minutes, stirring occasionally. Now add 2 tablespoons water to the wok and cook until vegetables are tender.Add in the tofu cubes, baby corn and bamboo shoots.Pour the prepared sauce over the tofu mixture and bring to a boil till sauce thickens.Stir in the rice noodles and and turn off the gas. Garnish with sliced green onions and serve with rice.Serve Budhha’s Delight on its own Shanghai Mantou for a weekend night dinner.