Slice tofu lengthwise into your desired thickness.
In a heated non-stick pan with oil, slowly pan-fry tofu until golden brown over low-medium heat. Remove and set aside.
Fill a ceramic pot (used Donabe) or tall pot with layers of Napa cabbage.
Then, top with delicata squash, mushrooms, and green onion. Add tofu as the final layer.
To make the sauce, heat a non-stick pan with oil and sauté ginger until aromatic. Then, add the garlic and chili and stir-fry for another few seconds until fragrant.
Season with sauce ingredients and slowly add in the water or vegetable stock.
Bring the mixture to a rolling boil and cook for 30 seconds. Remove from the heat.
Ladle the sauce over the assembled vegetable pot, then place a lid over and cook the mixture for 8 to 10 minutes over medium heat or until the Napa cabbage is tender.
Taste test and season if needed. Serve warm.