Dinner · 25 min · chinese

Buddhas Delight (Lo Han Jai)

Dinner decisions, handled: Buddhas Delight (Lo Han Jai) pairs fried tofu puffs with napa cabbage for a 25-minute Chinese dinner. It is weeknight cooking that still hits your targets — 16 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 4 Fried tofu puffs
• 2 cups Napa cabbage
• 1 cup Shiitake
• 1/2 cup Bamboo shoots
• 1 tbsp Soy sauce
• 1 tsp Sesame oil

Steps

1. Soak the dried shiitake in hot water for 15 minutes until pliable. Squeeze them dry and slice, reserving a splash of the soaking liquid for extra flavor. Strain out any grit.
2. Heat a large pot or Dutch oven over medium-high heat with a drizzle of oil. Add the mushrooms and fry 3-4 minutes, until they pick up some color.
3. Add the napa cabbage, bamboo shoots, tofu puffs, soy sauce, and 2 cups of water plus the strained soaking liquid. Bring to a boil.
4. Reduce to a gentle simmer and braise 12 minutes, until the cabbage is silky and the tofu puffs are soaked through.
5. Taste and adjust the salt at the very end. The soy sauce does most of the work, so season last.
6. Drizzle with the sesame oil off the heat and serve.

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