Dou Dou (豆豆)
This Quick Braised Vegetables with Red Fermented Tofu (南乳炆斋) is a classic Chinese Buddhist vegetarian dish that’s incredibly easy to make — zero cooking skills required, just one pot and 15 minutes! 这道南乳炆斋是经典的佛教素食，烹饪零门槛，一锅搞定，十五分钟就能上桌。
📹 Watch the Recipe
Watch the team from Spice N’ Pans show you how to make this traditional Buddha’s Delight:
🥘 Why This Recipe Works
Buddha’s Delight (罗汉斋, Luóhàn Zhāi) is one of the most iconic dishes in Chinese Buddhist cuisine — a vibrant braise of mushrooms, cabbage, tofu skin, and glass noodles, all brought together by the creamy, umami-rich magic of fermented red tofu (南乳). What makes this version special is how effortless it is: no garlic, no onion (as per Buddhist pure vegetarian tradition), and everything cooks in a single pot in under 15 minutes.
The star ingredient is fermented red tofu — a distinctive ingredient that gives the dish its beautiful rosy hue and a deep, savory creaminess that you simply cannot get any other way. Combined with the natural sweetness of Beijing cabbage, the earthiness of dried shiitake mushrooms, and the satisfying chew of glass noodles and fried bean curd skin, every bite is a harmonious balance of textures and flavors.
One pot, 15 minutes, zero skill required — this is Buddhist comfort food at its finest.
🛒 Ingredients
| Ingredient (食材) | Amount | Notes |
|---|---|---|
| Dried shiitake mushrooms (干香菇) | 8 pieces | Small ones, rehydrated |
| Fermented red tofu (南乳) | 1 piece + 1 tbsp sauce | Key to the creamy umami flavor |
| Beijing cabbage (大白菜/黄芽白) | 300g (10 oz) | Cut into chunks |
| Carrot (胡萝卜) | 50g (1.8 oz) | Sliced |
| Dried black fungus (云耳/黑木耳) | 8g | Rehydrated |
| Fried beancurd skin (炸腐竹/豆皮) | 40g (1.4 oz) | Also known as tofu sticks |
| Glass noodles/mung bean vermicelli (冬粉/粉丝) | 40g (1.4 oz) | Rehydrated |
| Frozen peas (青豆) | 30g (1 oz) | |
| Black moss (发菜) | 10g | Rehydrated (optional) |
| Water | 160ml (⅔ cup) |
Seasonings
| Seasoning | Amount | Notes |
|---|---|---|
| Light soy sauce (生抽) | 2 tbsp | |
| Sugar (糖) | 1 tsp | |
| Sesame oil (芝麻油) | 1 tbsp | Finishing touch |
| Cooking oil | 3 tbsp | For stir-frying |
👨🍳 Instructions
Step 1: Fry the Mushrooms
- Heat your wok over medium heat and add a good amount of oil, swirling to coat the sides.
- Add 8 pieces of rehydrated dried shiitake mushrooms (small ones work best).
- Stir-fry for about 2 minutes until fragrant and the oil has absorbed the mushroom aroma.
Step 2: Create the Fermented Tofu Base
- Push the mushrooms to one side of the wok.
- Add 1 piece of fermented red tofu (南乳) plus 1 tablespoon of the sauce from the jar.
- Mash and stir to dissolve the tofu into the oil.
- Add 160ml of water and mix well until the fermented tofu is fully dissolved.
Step 3: Add Vegetables
- Add 50g of sliced carrots and 8g of rehydrated black fungus. Stir well.
- Add 300g of Beijing cabbage (cut into chunks) and mix everything together.
- Add 2 tablespoons of light soy sauce and stir.
- Cover and steam for approximately 3 minutes.
Step 4: Add Remaining Ingredients
- Uncover and give it a good stir.
- Add 40g of fried beancurd skin and stir to coat with the sauce.
- Add 40g of rehydrated glass noodles (mung bean vermicelli).
- Add 30g of peas and 10g of rehydrated black moss (if using).
- Sprinkle in 1 teaspoon of sugar.
- Mix everything together well so the sauce coats all ingredients.
Step 5: Finish & Serve
- Drizzle 1 tablespoon of sesame oil over the top and give it a final mix.
- The sauce should be beautifully absorbed by the beancurd skin and glass noodles.
- Transfer to a serving plate and enjoy hot!
💡 Tips & Substitutions
| Problem | Solution |
|---|---|
| Can’t find fermented red tofu (南乳)? | Substitute with 1 tbsp miso + 1 tsp rice vinegar for a similar umami depth. Not the same, but delicious. |
| No black moss (发菜)? | It’s optional — simply skip it. The dish is still fantastic without it. |
| Want more protein? | Add extra fried beancurd skin or cubed firm tofu in Step 4. |
| No Beijing cabbage? | Use regular green cabbage or napa cabbage. Adjust cooking time slightly. |
| Not vegetarian — can I use garlic? | This is a pure Buddhist vegetarian dish (斋), traditionally no garlic or onion. But if you’re not Buddhist, garlic adds nice flavor! |
📊 Nutrition
Per serving (serves 4): ~180 calories, 8g protein, 22g carbs, 8g fat, 5g fiber. Low in calories but rich in plant-based protein from beancurd skin, fiber from vegetables, and iron from black fungus and black moss.
Ingredients
Method
Notes
🌱 Why This Dish
南乳炆斋 (nán rǔ wēn zhāi) — also known as Buddha’s Delight or Lo Han Jai (罗汉斋) — is a dish with deep roots in Chinese Buddhist cuisine. Its name references the arhats (罗汉, luóhàn), enlightened disciples of the Buddha, and the dish has been served in Buddhist temples across China for centuries as a symbol of purity and compassion.
The key ingredient, 南乳 (nán rǔ) or “southern cheese,” is a type of fermented red bean curd that originated in southern China. Made from tofu that has been fermented with red yeast rice (红曲米), it has a distinctive reddish-purple color and a creamy, salty, umami-rich flavor that is completely unique to Chinese cuisine.
This dish is traditionally eaten on the first and fifteenth days of the lunar month, when many Buddhists observe a vegetarian diet. It’s also a must-have during Chinese New Year celebrations, where it symbolizes purity, harmony, and good fortune for the year ahead. Unlike many other Buddha’s Delight recipes that require a long list of premium ingredients, this version is wonderfully accessible — perfect for anyone wanting to explore authentic Chinese Buddhist home cooking.
