2 cups chopped Napa cabbage
1/2 tablespoon salt
Canola oil
1/2 pound ground pork
2 tablespoons minced ginger
1 1/2 tablespoons minced garlic
2 tablespoons thin soy sauce
3 tablespoons sesame oil
10 slices tofu (2- x 1-inch)

Sprinkle cabbage with the salt and let stand for 30 minutes.

Place the cabbage on a clean dish towel or cheese cloth and squeeze out any water. The dryer the cabbage, the better. In a hot wok that has been coated with canola oil add the ground pork. Stir-fry until nearly cooked through. Add ginger, garlic and salt; cook for another two minutes. Deglaze with soy sauce. Add Napa cabbage and sesame oil; continue cooking until the cabbage is wilted. Check seasoning.

Spoon contents of wok over the tofu on a large serving platter, serving family style.