Tofu, Napa Cabbage & Delicata Squash Stew

Directions

1. To a large nonstick skillet over medium-low heat, add a teaspoon of vegetable oil and heat until shimmering. Add the tofu planks to the hot oil and pan-fry the tofu until golden brown, 3 to 4 minutes on each side. Remove the tofu and set it aside.
2. Fill a ceramic pot (I used a Donabe) or tall saucepan with layers of Napa cabbage. Then, top with delicata squash, mushrooms, and green onions. Add tofu as the final layer.
3. To make the sauce, heat your now-empty nonstick skillet over medium heat and add a bit more vegetable oil. Once that shimmers, add the ginger and sauté until aromatic, about 2 minutes. Then add the garlic and chiles and and stir-fry until fragrant, another minute more. Add the soy sauce, oyster sauce, and Shaoxing wine and combine well. The mixture will start to bubble slightly. Slowly add in the vegetable stock and bring the mixture to a rolling boil and cook for 30 seconds. Remove from the heat.
4. Ladle the sauce over the vegetable-filled Donabe (or tall pot), then place a lid over and cook over medium heat for 8 to 10 minutes, or until the Napa cabbage is tender.
5. Serve warm, with a pinch of white pepper and drizzle of toasted sesame oil over each serving.