I started with the recipe called Casserole of Vegetables, from the book Chinese Vegetarian Cooking by Deh-Ta Hsiung. Pretty simple, for my version I pressed the tofu, then baked it for a while with chili sauce, soy sauce & mushroom essence to flavor it up, then drained it before adding it to the veggies: broccoli, napa cabbage, carrots, bamboo shoots, wood ear mushrooms & shiitake mushrooms. The sauce is very light & simple--salt, sugar & soy sauce. I also splashed in some Shaoxing wine--unfortunately, the salted kind. Oops--salty. We cook & learn.