Buddha Delight with Red Fermented Beancurd 南乳罗汉斋

A temple style vegetable stew. Red fermented beancurd, tofu fermented with red yeast rice, gives it a deep savory flavor, and every bowl is full of different textures.

Serves 3 to 4.

Ingredients

• 8 dried shiitake mushrooms
• a small handful dried wood ear
• 4 ounces snap peas
• 1 cup baby corn
• 1 medium carrot, sliced
• 3 to 4 leaves napa cabbage, cut into wide pieces
• 8 ounces thousand layer tofu (千层豆腐)
• 1 package (about 7 ounces) shirataki noodles, rinsed well
• about 2 cubes red fermented beancurd (南乳)
• 3 slices ginger
• 1/2 teaspoon salt or 1 tablespoon soy sauce, to taste
• 2 tablespoons neutral oil
• 2 cups water for soaking

Steps

1. Soak the dried shiitake in 2 cups of cold water for a few hours. Keep the soaking water, that is where the flavor is. Soak the wood ear too.
2. Bring a pot of water to a boil and blanch the snap peas, soaked wood ear, baby corn and carrot for 30 seconds to 1 minute, then drain.
3. Heat the oil in a pan, add the ginger and the red fermented beancurd, and pan fry until fragrant.
4. Add the soaked shiitake and stir fry.
5. Add the blanched vegetables and the thousand layer tofu.
6. Pour in the shiitake soaking water, leaving the last bit with any grit in the bowl, and stew for 10 to 20 minutes.
7. Add the napa cabbage and the shirataki noodles together and cook until just soft, about 2 to 3 minutes.
8. Season with salt or soy sauce to taste, then serve.