Many people have told me they don't like tofu because it's tasteless. Well, I don't blame them. Good tofu is actually flavorful, packed with the sweetness of soy beans, and hard to find in the U.S. The packed tofu sold at regular grocery stores is bland. But this is not always a bad thing. Soft flavored ingredients can be easily paired with all kinds of foods. Having said that, some flavors are particularly suited for tofu dishes, and soy sauce flavor is one of them. Soy sauce is also made of soy beans, so they are related. No wonder they go well together.
Ankake is a traditional Japanese sauce thickened with potato starch, and soy sauce is often one of the ingredients. The sauce can be salty, sweet, and/or sour. It can be plain or it can be prepared with meat, seafood, and/ or vegetables. This sauce is very versatile. My vegetable ankake is slightly sweet and made with lots of vegetables, and the potato starch is substituted with corn starch. Serve as an appetizer or as a light entree.