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    Home » Vegetarian » Lo Han Jai (Buddha’s Delight 罗汉斋)

    Published: Feb 4, 2021 · Last Modified: Feb 4, 2021 by Jeannette ·

    Lo Han Jai (Buddha’s Delight 罗汉斋)

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    Lo Han Jai is THE vegetarian dish that makes it to every Lunar New Year banquet! The Buddha’s Delight medley is slow cooked until perfectly moist then drizzled with a smooth tangy sauce, making it the most anticipated labor of love.

    Buddha's Delight in a bowl with chopsticks, a bowl of rice and sauce.

    The warmest New Year memory

    Grandma’s recipe for Lo Han Jai means EVERYTHING to me. It’s part of our family’s unforgettable Chinese celebration menu that starts from the moment we wake up.

    I can’t remember ever waking up on a first day of the Lunar New Year without a huge pot of ‘jai‘ waiting for the family downstairs. Taking the lid off the pot is honestly like uncovering a trove of hidden jewels!

    While every Chinese household sings waves of pride and joy about their take on this traditional vegetarian stew (and has every reason to), here’s why our version is the one you don’t want to miss:

    • Every ingredient is infused with fermented red bean curd, giving it a robust multi-layered flavor profile
    • We have a housemade secret: a vibrant creamy citrus sauce that adds another dimension to the dish
    • Bar a few staple ingredients, you can choose any other favourite vegetables you like
    • This recipe is the one that other grandmas ask for!

    What is Chinese Jai?

    In our Cantonese household, we use jai interchangeably with ‘vegetarian food’. Ever since Mum became a full-time vegetarian, everything she eats is considered jai to us, including her Braised Tofu with Mushrooms, Lemongrass Tofu, Vietnamese Tapioca Noodle Soup and Spicy Noodle Soup.

    However, the term actually has roots in Buddhism and represents modest vegetarian cuisine.

    Chinese jai is almost always eaten on the first day of the Chinese New Year to welcome luck and prosperity. It originally has over 30 ingredients, but many families have adapated it to suit their preferences and circumstances.

    Which fermented bean curd do I use?

    Red and white fermented bean curds in jars.

    The base of Grandma’s Lo Han Jai uses red fermented bean curd, which has a much deeper and earthier flavor. You will find them at Asian supermarkets in jars. When opened, there are cubes of tofu in a red brining liquid.

    We only use the white version for the sauce, which is entirely optional. Its taste is a little sharper and stronger than its red counterpart and can come in chili or non-chili varieties.

    Close up of Lo Han Jai in a bowl.

    Why this recipe works

    • Using a range of mushrooms means there is incredibly texture variety.
    • A zesty and creamy dressing is the perfect way to balance this hearty Lo Han Jai.
    • If you’re low on time, all the ingredients can be prepared the day before and cooked the morning after.

    What you’ll need

    Fresh and sauce ingedients

    Red fermented bean curd sheets on a plate along with black moss in a colander, sliced shiitake mushrooms in a bowl, green bean threads on a plate, black moss in a colander and bamboo pith in a colander.

    About the ingredients

    The main ingredients for Lo Han Jai includes daikon, bean curd sheets, black moss (fat choy), black fungus, bamboo pith and red and white fermented bean curd.

    However, aside from the red and white fermented tofu that make up the essence of this dish, the rest can be left out or replaced with an alternative. 

    Dehydrated ingredients

    Sliced king oyster mushrooms in a colander along with julienned carrot, daikon and napa cabbage in a colander, a lime, sliced oyster mushrooms in a bowl and sliced fried tofu in a bowl.

    About the dried goods

    These ingredients will need to be soaked in cold water and rinsed the night before cooking or at least 20 minutes prior (except for the bean curd sheet). Before preparing them, use your hands to squeeze the liquid out.

    We get all of these ingredients from the local Asian supermarket. 

    How to make this recipe

    The vegetarian stew

    Mashed red fermented bean curd in a bowl with chopsticks.

    To begin, bring the water to a boil in a large pot.

    Meanwhile, take 3 cubes of red fermented tofu and mash it with your chopsticks. You will be doing this step before cooking each fresh ingredient.

    Red fermented bean curd paste in a pot with oil.

    Heat up a wok and add 1 tbsp oil. Add the mashed red fermented tofu, stir for 10 seconds.

    Sliced shiitake mushrooms in a pot with fermented bean curd.

    Toss in the shiitake mushrooms along with 2 tsp vegetarian soup base and mix for 30 seconds.

    Mushrooms and cabbage in a pot of liquid.

    Pour in the cooked mushrooms into the pot of water.

    Repeat steps 2-5 for all the other fresh ingredients, one ingredient at a time.

    Fried bean curd sheets in a colander in a bowl.

    In a new pot or saucepan, pour 2 cups oil into a wok and fry the bean curd sheets for no longer than 3 seconds on each side. 

    Quickly flip using chopsticks or tongs. With the searing heat, they will immediately puff up.

    Note: We like to use a large pot to prevent the hot oil from spraying onto us.

    Fried green bean thread on a plate.

    Repeat the bean burd sheets frying process with the green bean threads.

    Vegetable stew in a pot.

    Add all of the fried and rehydrated ingredients one layer at a time.

    Vegetable stew with red fermented bean curd paste in a pot.

    Mash up the remaining cubes of red fermented bean paste in the jar and pour all the contents into the pot.

    Cooked vegetable stew in a pot.

    Stir gently and season with the salt, vegetarian soup base and sugar. Simmer for 30 minutes minimum.

    The sauce

    White fermented tofu mashed in a bowl with chopsticks.

    Mash the white fermented bean curd until it forms a paste.

    White fermented bean curd paste in a bowl.

    Mix in the sugar and lime juice.

    Drizzle on top of the Lo Han Jai and enjoy Lunar New Year’s Day with your family!

    Recipe FAQs

    Can I use white fermented bean curd instead of red?

    You definitely can! Just keep in mind that the flavors aren’t exactly the same and will produce a slightly different result. My best tip is to taste as you stew to get it just right for your taste.

    How long can I store it for?

    Since Grandma normally makes a large pot and there are always leftovers, we generally put it into smaller containers and store them in the fridge. It will last for 2-3 days refrigerated.

    Tips for the best results

    • Stew the ingredients for longer. This will help to infuse al lthe flavors with one another for a richer taste.
    • Keep the fresh ingredients the same size. Grandma likes to thinly slice the mushrooms and tofu, but keeping them the same size also helps to bring balance to the recipe instead of having any one ingredient overshadow another.
    • Taste as you go. Since this Buddha’s Delight simmers for some time, taste the broth as it stews to season it exactly to your liking.
    Buddha's Delight in a bowl with chopsticks and sauce.

    More Lunar New Year Recipes!

    • Fish Maw Soup
    • E-Fu Noodles with Roast Duck
    • Ginger Scallion Lobster (蔥薑龍蝦)
    • Rice Cooker Chicken and Mushroom Rice
    • Steamed Oysters with Ginger and Shallots
    • Vietnamese Braised Pork Belly and Eggs in Coconut Water (Thịt Kho)

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Buddha's Delight in a bowl with chopsticks, a bowl of rice and sauce.

    Lo Han Jai (Buddha's Delight 罗汉斋)

    Lo Han Jai is THE vegetarian dish that makes it to every Lunar New Year. It's slow cooked until moist then drizzled with a smooth tangy sauce!
    5 from 9 votes
    Print Pin Rate
    Prep Time: 2 hours hours
    Cook Time: 35 minutes minutes
    Total Time: 2 hours hours 35 minutes minutes
    Servings: 10
    Calories: 343kcal
    Author: Jeannette

    Ingredients

    For The Fresh Ingredients

    • 1 kg / 2.2 lb daikon (shredded)
    • 400 g / 0.88 lb carrots (shredded)
    • 500 g / 1.1 lb napa cabbage (sliced)
    • 400 g / 0.88 lb king oyster mushrooms (sliced)
    • 300 g / 0.66 lb oyster mushrooms (sliced)
    • 200 g / 0.44 lb fried tofu (sliced)

    For The Dried Ingredients

    • 1 bean curd sheet
    • 10 shiitake mushrooms
    • 20 g / 0.04 lb bamboo pith
    • 20 g / 0.04 lb black moss (a.k.a fat choy)
    • 25 g / 0.04 lb woodear mushroom
    • 50 g / 0.04 lb green bean thread

    For The Seasoning

    • 250 g / 0.49 lb red fermented bean curd (or to taste)
    • 3 tbsp vegetarian soup base
    • 3 tbsp salt (or to taste)
    • 3 tbsp sugar (or to taste)
    • 4 tbsp cooking oil (plus extra oil for frying)
    • 3 L / 12.6 US cup water

    For The Sauce

    • 5 tbsp fermented white bean curd
    • 5 tbsp sugar (or to taste)
    • 1/2 lime's juice (or to taste)

    Instructions

    The Vegetarian Stew

    • To begin, bring the water to a boil in a large pot.
    • Meanwhile, take 3 cubes of red fermented tofu and mash it with your chopsticks. You will be doing this step before cooking each fresh ingredient.
    • Heat up a wok and add 1 tbsp oil. Add the mashed red fermented tofu, stir for 10 seconds.
    • Toss in the shiitake mushrooms along with 2 tsp vegetarian soup base and mix for 30 seconds.
    • Pour in the cooked mushrooms into the pot of water.
    • Repeat steps 2-5 for all the other fresh ingredients, one ingredient at a time.
    • In a new pot or saucepan, pour 2 cups oil into a wok and fry the bean curd sheets for no longer than 3 seconds on each side. 
    • Quickly flip using chopsticks or tongs. With the searing heat, they will immediately puff up.
      Note: We like to use a large pot to prevent the hot oil from spraying onto us.
    • Repeat the bean burd sheets frying process with the green bean threads.
    • Add all of the fried and rehydrated ingredients one layer at a time.
    • Mash up the remaining cubes of red fermented bean paste in the jar and pour all the contents into the pot.
    • Stir gently and season with the salt, vegetarian soup base and sugar. Simmer for 30 minutes minimum.

    The Sauce

    • Mash the white fermented bean curd until it forms a paste.
    • Mix in the sugar and lime juice.
    • Drizzle on top of the Lo Han Jai and enjoy Lunar New Year’s Day with your family!

    Notes

    • Stew the ingredients for longer. This will help to infuse al lthe flavors with one another for a richer taste.
    • Keep the fresh ingredients the same size. Grandma likes to thinly slice the mushrooms and tofu, but keeping them the same size also helps to bring balance to the recipe instead of having any one ingredient overshadow another.
    • Taste as you go. Since this Buddha's Delight simmers for some time, taste the broth as it stews to season it exactly to your liking.
    • The main ingredients for Lo Han Jai includes daikon, bean curd sheets, black moss (fat choy), black fungus, bamboo pith and red and white fermented bean curd.
    • The dried goods will need to be soaked in cold water and rinsed the night before cooking or at least 20 minutes prior (except for the bean curd sheet). Before preparing them, use your hands to squeeze the liquid out.
    • We get all of the ingredients from the Asian supermarket. 

    Nutrition

    Calories: 343kcal | Carbohydrates: 42g | Protein: 14g | Fat: 15g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 2959mg | Potassium: 1041mg | Fiber: 7g | Sugar: 19g | Vitamin A: 6876IU | Vitamin C: 61mg | Calcium: 124mg | Iron: 2mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

    This post was originally published on 08/01/2020 and updated with tips and FAQs in February 2021.

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    Reader Interactions

    Comments

    1. SHANIKA says

      January 14, 2020 at 9:25 pm

      5 stars
      This Vegetarian Stew dish looks amazing! I love how much flavor is packed in one bowl! YUM!

      Reply
      • Jeannette says

        January 14, 2020 at 10:25 pm

        Thanks, Shanika! There certainly is TONNES of flavour in one bowl!

        Reply
    2. Anita says

      January 14, 2020 at 10:00 pm

      5 stars
      Yay! I have finally found the recipe that is really close to what my Mom used to make for us. This is such a treasure. Thanks for sharing! 🙂

      Reply
      • Jeannette says

        January 14, 2020 at 10:25 pm

        I’m so glad to hear that, Anita! My goal is to share recipes for food people grew up with! <3

        Reply
    3. Lizet Bowen says

      January 14, 2020 at 10:11 pm

      5 stars
      It sounds amazing! With my friends, we like to cook something new for New Years. We will give this one a try.

      Reply
      • Jeannette says

        January 14, 2020 at 10:26 pm

        That sounds wonderful, Lizet! I hope you and your friends enjoy this family recipe!

        Reply
    4. Catherine says

      January 14, 2020 at 10:53 pm

      5 stars
      I love the buddha’s delight when we order out but this looks so much better! Homemade takeout is so much fun…I have to try making my own next time. Perfect meatless meal for the family.

      Reply
      • Jeannette says

        January 15, 2020 at 1:50 am

        I didn’t know you could order it out! We’ve always made it for the Lunar New Year and I didn’t think it would even be something restaurants would make. I hope you like out version too!

        Reply
    5. Michelle says

      January 15, 2020 at 2:30 pm

      5 stars
      Amazing. I hadn’t heard many of the ingredients used in this recipe, so I really appreciate instructions on how to find and use them! Great recipe!

      Reply
      • Jeannette says

        January 15, 2020 at 10:02 pm

        I’m glad you found this post useful! Thanks, Michelle!

        Reply
    6. Summer says

      March 02, 2020 at 12:59 am

      5 stars
      I love to experiment with new-to-me ingredients, and this was a great dish to do that with! This was really delicious and I can see why it is a holiday meal!

      The dried bamboo pith had a somewhat smoky (pleasant) smell to me. I really liked it and I look forward to figuring out what to do with the half package that I have left. My husband is a big fan of mushrooms so of course this was a hit. 🙂 5-stars, no question about it!

      Reply
      • Jeannette says

        March 02, 2020 at 6:23 am

        That’s amazing to hear, Summer! Thanks for trying it out! I’m so glad you and your husband enjoyed it because this recipe is definitely something I love as well! You can always make the recipe again for the remaining bamboo pith or make it into a soup 😀

        Reply
    7. Supriya says

      February 18, 2021 at 2:31 pm

      Question about the 2 tsps vegetarian soup base to add with each ingredient, do you mean just the powder straight out of the canister or prepared and diluted with water? Sorry, these are cool recipes but a level above my usual cooking ability! 😉 Look forward to trying this!

      Reply
      • Jeannette says

        February 18, 2021 at 6:05 pm

        Hi, Supriya! I just use the powder straight out of the canister for maximum flavor 😉 I’m sure you’ll nail it!

        Reply
    5 from 9 votes (1 rating without comment)

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    Buddha's Delight in a bowl with chopsticks, a bowl of rice and sauce.
    Close up of Lo Han Jai in a bowl.
    Buddha's Delight in a bowl with chopsticks and sauce.
    Buddha's Delight in a bowl with chopsticks
    Buddha's Delight in a bowl
    Buddha's Delight in a bowl with chopsticks
    Buddha's Delight in a bowl with chopsticks and sauce.

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