Ingredients

• 2 teaspoons vegetable oil, divided, plus more as needed
  
• 1 teaspoon vegetable oil
  
• 14 ounces medium-firm tofu, sliced into thick planks
  
• 3 cups small delicata squash, cut into 2-inch chunks
  
• 3 cups Napa cabbage, roughly chopped
  
• ¹/₄ cup beech or enoki mushrooms, cleaned and separated
  
• green onions, sliced
  
• 3 cloves garlic, thinly sliced
  
• 1 tablespoon minced ginger
  
• 2 Thai chiles, sliced (optional but recommended)
  
• 2 tablespoons soy sauce
  
• 1 tablespoon vegetarian oyster sauce
  
• 1 tablespoon Shaoxing cooking wine (optional)
  
• ³/₄ cup vegetable stock or water
  
• 1 pinch white pepper
  
• 1 dash toasted sesame oil, for serving