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Vegetarian, East Asian

Buddhist monk’s vegetables with rice

Buddhist monk's vegetables, or luohan zhai, is a vegetarian stew made with tofu, cabbage, carrots, shiitake mushrooms and glass noodles. This recipe serves 4, takes 45 minutes, stays easy to make and costs about €2.20 per person. The key is browning the tofu well before it simmers and letting the glass noodles finish cooking right in the broth.

Tonight it's luohan zhai, a stew of vegetables, tofu and glass noodles that wins everyone over at the table.

Buddhist monk’s vegetables with rice
Total time
45 min
Difficulty
Easy
Cost per person
€2.20
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Luohan zhai is a dish built on texture, soft tofu, cabbage that has slowly softened, tender shiitake mushrooms and glass noodles that soak up a broth flavored with ginger and soy sauce. It is a hearty stew that asks little of your hands, mostly patience while it simmers rather than active cooking.

It is the kind of dish you reach for on a fall or winter evening when you want comfort without meat, whether for a weeknight dinner or a slower Sunday meal. Mon Chou put it on the menu for nights when the whole family needs something warming without feeling heavy.

The ingredients

4 people

Pantry

  • Firm tofu 300 g
  • Glass noodles 100 g
  • Soy sauceoften in the pantry 3 tbsp
  • Vegetable broth 40 cl
  • Neutral oiloften in the pantry 3 tbsp
  • Sesame oiloften in the pantry 1 tsp
  • Riceoften in the pantry 250 g

Fruits and vegetables

  • White cabbage or Chinese cabbage 300 g
  • Carrots 2
  • Shiitake mushrooms 150 g
  • Garlic 2 cloves
  • Fresh ginger 15 g

Allergens Soy, Gluten, Sesame

The step by step recipe

  1. Cut the cabbage into squares, slice the carrots into rounds, slice the mushrooms thin and dice the tofu.

    Keep the pieces fairly large, they will simmer for a while.

  2. Cook the rice in a pot of salted water, then drain it. 11 min

    Plain white rice contrasts nicely with the stew.

  3. Brown the tofu in the oil for 8 minutes, then set it aside. Sauté the garlic, ginger, carrots and mushrooms. 12 min

    Well browned tofu holds together better during the simmer.

  4. Add the cabbage, soy sauce and broth, cover and let simmer until the vegetables are tender. 15 min

    Stir from time to time so the cabbage doesn't stick.

  5. Add the tofu and the soaked glass noodles, cook for 5 minutes, drizzle with sesame oil and serve with the rice. 5 min

    The noodles soak up a lot of liquid, add a splash of broth if it gets too thick.

Our tips to get it right

  • Cut all the vegetables before you start cooking, the simmering moves fast once it begins and you won't have time to chop between steps.
  • Pat the tofu dry before browning it, otherwise it sticks to the pan and colors unevenly.
  • If you don't have fresh shiitakes, dried ones rehydrated in warm water work just as well and actually add more flavor.

The variations

  • Swap the white cabbage for Chinese cabbage for a finer texture and a quicker cook time.
  • Add bamboo shoots or wood ear mushrooms to get closer to a more traditional luohan zhai.
  • For a faster version, use precooked rice noodles instead of glass noodles that need soaking, adding them only 2 minutes before serving.

What to serve it with

  • Plain steamed rice
  • Hot green tea
  • Sliced cucumber on the side

Storage

This stew keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, ideally without the noodles, which you can add fresh when reheating. Reheat gently in a pan with a splash of broth to bring back the sauce.

Questions about this dish

Can I use a different type of tofu instead of firm tofu?

Firm tofu is recommended because it holds its shape during cooking without crumbling. Smoked tofu also works and adds a different flavor, but avoid silken tofu since it would fall apart in the stew.

Do I really need to soak the glass noodles before adding them?

Yes, a quick soak in warm water softens them so they don't stay hard in the middle. They then finish cooking directly in the broth of the stew.

Can this dish be made ahead of time?

You can make the vegetable and tofu stew a day ahead, the flavors only get better. Add the noodles only when reheating so they don't overcook.

Is this dish kid friendly?

The ginger and shiitake flavors can surprise younger palates. You can reduce the ginger and cut the vegetables smaller to make it easier to eat.

How long does it take to make Buddhist monk's vegetables with rice?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Buddhist monk's vegetables with rice?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Buddhist monk's vegetables with rice cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, sesame. Always check the labels of the products you buy.

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