To begin, press the tofu for about 15 minutes to remove excess moisture. Preheat your oven to 180°C (350°F) if you plan to bake the tofu for a firmer texture. Alternatively, you can pan-fry it. Once pressed, cut the tofu into cubes and lightly coat it with vegetable oil. Place on a baking sheet and bake for 15-20 minutes until golden, flipping halfway through for even browning.

While the tofu is cooking, prepare the vegetables. If you are using dried shiitake mushrooms and cloud ear fungus, soak them in warm water for 20 minutes to rehydrate, then slice the mushrooms and set aside. Trim the bok choy and napa cabbage into bite-sized pieces, slice the bamboo shoots and water chestnuts, and cut the baby corn into halves if needed.

In a small bowl, mix the light soy sauce, dark soy sauce, vegetarian oyster sauce, and vegetable broth. This sauce will bring the savoury, umami flavour to the dish. Dissolve 1 teaspoon of cornstarch in 2 tablespoons of water to thicken the sauce later.

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Once hot, add the minced garlic and ginger. Stir-fry for about 30 seconds, just until fragrant. Be careful not to burn the garlic, as it can quickly turn bitter.

Add the mushrooms, bamboo shoots, baby corn, and cloud ear fungus to the wok. Stir-fry for about 2-3 minutes until the vegetables begin to soften. These ingredients need a bit more time to cook, so starting with them ensures they become tender without overcooking the delicate greens.

Next, add the napa cabbage, bok choy, and snow peas to the wok. Stir-fry for another 2 minutes, allowing the greens to wilt slightly but retain their bright colour and crispness. You want the vegetables to maintain their texture and not become too soft.

Pour the soy sauce and broth mixture into the wok. Stir to coat the vegetables evenly, then add the baked tofu cubes. Let everything simmer together for about 2 minutes, allowing the flavours to meld. To thicken the sauce, stir in the cornstarch mixture and cook for an additional 1-2 minutes until the sauce has a silky consistency.

Drizzle with 1 teaspoon of sesame oil to finish the dish, adding a nutty, aromatic touch. Transfer the Buddha’s Delight to a serving platter, making sure the vegetables and tofu are evenly distributed. Serve hot, with steamed jasmine rice or noodles on the side for a complete meal.