Cut the napa cabbage into wide strips, wash and drain. Cut the baby pumpkin into bite-size cubes (skin on), and cut firm tofu into thick slabs, patting them dry so they sear well.

Heat oil in a wide pan over medium-high heat. Pan-fry the tofu slabs until both sides are golden and crisp, which keeps them intact and adds flavor during the braise.

Add the cubed pumpkin and cabbage strips to the pan with the tofu. Season with soy sauce, vegan oyster sauce, salt, and white pepper, tumbling to coat.

Pour in about 120ml water and bring to a gentle simmer. Cover and braise about 5 minutes until the cabbage softens and releases its sweet liquid.

Gently turn the cabbage and tofu, then braise covered another 5 minutes until the pumpkin is tender and the cabbage has absorbed the broth. Optional: stir in mung bean vermicelli. Serve hot over steamed rice.