Cut the cabbage half into wide strips, about 3–4 cm across. Wash thoroughly and shake off the excess water, but do not dry the leaves completely — that lingering moisture is your braising liquid.

Slice the block in half lengthwise, then cut each half into even 1 cm slices. In a large bowl, combine 1 tbsp soy sauce, 1 tsp vegan oyster sauce, 1 tsp five-spice powder, ¼ tsp salt, and ½ tsp sugar. Coat every tofu slice and let it rest for 5–10 minutes.

Cut 5 baby corn diagonally into bite-size pieces. Rinse 5 oyster mushrooms (check for sawdust), then tear them into small pieces.

Heat a generous splash of oil in a wide pan over medium heat. Fry the tofu slices about 1½ minutes per side until deep golden brown, then remove and set aside.

Keep a little frying oil in the pan and stir-fry the mushrooms and baby corn briefly over medium heat. Season with ¼ tsp salt and ½ tsp white pepper, then turn the heat to low. Spread the cabbage over the vegetables, lay the fried tofu on top, cover, and braise over medium-low heat about 5 minutes until the cabbage is soft but still bright green. Serve straight from the pan over steamed rice.