Vegetables with Turmeric Tofu Sauce

Directions:

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.