Vegetables with Turmeric Tofu Sauce


  • 200g luffa gourds
  • 60g pumpkins
  • 6 fresh shiitake mushrooms
  • 100g red bell peppers
  • 100g silken tofu
  • 150g carrots
  • 10g minced ginger
  • 1 tsp salt
  • 1 tsp turmeric powder
  • 1/4 tsp ground white pepper
  • 500cc vegetable broth
  • 30g butter
  • 2 tbsp all-purpose flour


  1. Cut shiitake mushrooms into flower pattern; chop pumpkins and luffa gourds; chop bell peppers into triangles; mince ginger; dice tofu; use a spoon to shave carrots into flakes.
  2. Add 2 tablespoons of oil into pan and sauté ginger and carrots until fragrant. Add salt, turmeric powder, ground white pepper, broth, bring to boil and set aside for later.
  3. Boil another pot of water with a tablespoon of salt. Cook the pumpkins, shiitake mushrooms, red bell peppers and luffa gourds.
  4. Add butter in a frying pan and stir-fry the flour until fragrant. Add step 2, tofu and cook until thickens. Serve over the cooked vegetables.