Weekly Buddhist Diet: Vegetarian Yu-Shiang Tofu Strips

The second week of October 2026

Summary:

This vegetarian take on yu-shiang shredded pork uses firm tofu strips with wood ear mushrooms, carrot, and green pepper. A vinegar, soy, sugar, and chili sauce creates the classic sweet, sour, and gently spicy flavor without fish.

Firm tofu provides plant-based protein, while wood ear and vegetables contribute dietary fiber. Adjust the sugar, salt, and oil to suit your needs.

Ingredients:

· Five-spice firm tofu 300 g
· Rehydrated wood ear 80 g
· Carrot 80 g
· Green pepper 100 g
· Rice vinegar 1.5 tbsp
· Light soy sauce 1 tbsp
· Sugar 2 tsp
· Chili paste 1 tsp
· Cornstarch 1 tsp
· Water 80 ml
· Vegetable oil 1 tbsp

Instructions:

1. Cut the ingredients
Slice the tofu, wood ear, carrot, and green pepper into even thin strips.

2. Make the sauce
Mix the vinegar, soy sauce, sugar, chili paste, cornstarch, and water.

3. Sauté the tofu
Heat the oil and stir-fry the tofu strips over medium heat for 2 minutes.

4. Add vegetables
Add the carrot and wood ear; when slightly softened, add the green pepper.

5. Add the sauce
Stir the sauce again, pour it in, and toss quickly to coat everything evenly.

6. Serve
When the sauce is glossy and lightly thickened, remove from the heat and serve.

Plant-Based Wellness Tip

Cut the ingredients to a similar thickness for even cooking. Stir the sauce before adding it, and cook quickly to preserve the vegetables’ crisp texture.

Eat healthy, enjoy plant-based meals every week!