Tofu and vegetables

The point was to have tofu with whatever type of vegetables are on hand. Oh, damn, I forgot about the broccoli in the other drawer. Oh well. Vegetables moistened with some kind of sauce but not a thick sauce, but not a soup either. No noodles this time, just the good stuff. 

The tofu must be flavored. That flavor can then be extended into the liquid. So it gets down to which flavors will go into the tofu marinade. It can be pretty much be anything within reason. 

*  Shoyu (soy) sauce

*  fish sauce

*  honey

*  ground ancho chile powder. In its fresh form ancho chile is known as poblano, low on the Scoville heat scale that unpredictably produces the occasional hot pepper often on the same plant as mild chiles

*  Black pepper. 

*  Water

I forgot to add sake or some other wine. It wasn't missed. 

The tofu is started in a pan with olive oil. The carrots are added because they are the most dense. Onions next. An area of the pan is cleared, fresh oil poured into the opened spot, and the crushed garlic heated and carefully watched. The tender vegetables are added last. A portion of the tofu marinade is poured into the pan to to halt the frying action and begin steaming action. The marinade reduces and concentrates. Beef broth is added to finish.