Braise

Slow-cooking food—such as vegetables, beans, tofu, or tempeh—in a small amount of liquid (usually water or broth). You can add aromatics such as carrots, onions, or garlic, as well as a bit of acid such as wine, vinegar, or citrus juice, to keep the vegetables from turning to mush and add extra flavor. Braising can be done on the stovetop or in the oven, and it helps dishes develop more flavor without oil. This technique is best used for beans and hard vegetables, though delicate vegetables and fresh herbs can be added at the end.