Fo Guang Shan NC Hosts “Three Tastes of Tofu” Cooking Class – Promoting Healthy Eating and Buddhist Vegetarian Cooking

[Reported by Yu Chuan, North Carolina, USA]

To promote healthy eating and share the tradition of Buddhist vegetarian cooking, Fo Guang Shan Buddhist Temple, North Carolina held a community cooking class on the afternoon of August 18, 2025, titled “Three Tastes of Tofu: Healthy Vegetarian Dishes.” The class was open to the public and drew participants from a variety of cultural backgrounds, including many English-speaking attendees, who learned creative ways to transform tofu—a vital source of protein in vegetarian diets—into dishes that are both delicious and nutritious.

Ingredients prepared for the “Three Tastes of Tofu” class.

The program began with Venerable Miao Jou, superintendent of the temple, introducing the instructor, Venerable Miao Wei from Fo Guang Shan Chicago Buddhist Temple, and warmly welcoming all participants. Venerable Miao Jou highlighted that food culture in Buddhism is also part of spiritual practice and invited everyone to share dinner together afterward, tasting the dishes prepared by each group and celebrating the joy of learning in community.

Venerable Miao Wei explains the essence of Buddhist vegetarian cooking—simplicity, minimal seasoning, and bringing out the natural taste of ingredients.

Venerable Miao Wei explained that Buddhist vegetarian cooking emphasizes simplicity, using minimal seasoning to highlight the natural flavors of ingredients. He demonstrated three dishes: stir-fried minced tofu with mushrooms and edamame, stir-fried minced tofu with carrots, and braised enoki mushrooms with minced tofu. Step by step, he guided participants through the cooking process, offering tips on preparation and seasoning, as well as practical advice on shopping for ingredients at regular supermarkets, and how to handle and store them properly. Her approachable style showed how easily vegetarian cooking can be integrated into everyday life.

Demonstrating each recipe step by step, Venerable Miao Wei also shares preparation tips, seasoning techniques, and advice on shopping, handling, and storing ingredients.

After the demonstration, participants divided into groups to try cooking for themselves. Donning aprons and rolling up their sleeves, they followed the steps under Venerable Miao Wei’s guidance, from stir-frying to seasoning. Everyone eagerly showcased their skills, while natural conversations and teamwork made the kitchen lively and warm.

Participants divide into groups to cook the dishes themselves.

Hands-on practice: participants try out the cooking methods they just learned.

Participants taste the tofu dishes freshly prepared by Venerable Miao Wei.