Question: What food goes with tofu and vegetables, especially Chinese cabbage?
About the article "Shabu-shabu", section "Preparation".

Candidate passages:
In Japan, a common lunch in the summer months is "hiyayakko" (), silken or firm Asian tofu served with freshly grated ginger, green onions, and/or "katsuobushi" shavings with soy sauce.
In the winter, tofu is frequently eaten as "yudofu," which is simmered in a claypot with some vegetables (ex:chinese cabbage, green onion etc.)
using konbu dashi.
In Chinese cuisine, "Dòuhuā" () is served with toppings like boiled peanuts, azuki beans, cooked oatmeal, tapioca, mung beans and a syrup flavored with ginger or almond.
During the summer, "dòuhuā" is served with crushed ice; in the winter, it is served warm.
And also, in many parts of China, fresh tofu is similarly eaten with soy sauce or further flavored with "katsuobushi" shavings, century eggs ( pídàn), and sesame seed oil.
In Korean cuisine, "dubu gui" () consists of pan fried cubes of firm tofu, seasoned with soy sauce, garlic, and other ingredients.
Cubes of cold, uncooked firm tofu seasoned with soy sauce, scallions, and ginger, prepared in a manner similar to the Japanese "hiyayakko", are also enjoyed.
The popular bar food, or "anju" (), called "dubu kimchi" (), features boiled, firm tofu served in rectangular slices around the edges of a plate with pan fried, sautéed or freshly mixed "kimchi" () in the middle.
In the Philippines, the sweet delicacy taho is made of fresh tofu with brown sugar syrup and sago.
The Malaysian version of taho or douhua is called tofufa.
Warm soft tofu is served in "slices" (due to being scooped using a flat spoon from a wooden bucket) in a bowl with either pandan-flavored sugar syrup or palm sugar syrup.
In Vietnam, "dòuhuā" is pronounced "đậu hủ".
This variety of soft tofu is made and carried around in an earthenware jar.
It is served by being scooped into a bowl with a very shallow and flat spoon, and eaten with either powdered sugar and lime juice or with a ginger-flavored syrup.
It is generally eaten hot, even during summer. 
Regional variations.
There are wide varieties of regional nabemono in Japan, which contain regional specialty foods such as salmon in Hokkaidō and oyster in Hiroshima.
Here are a few examples:  Hokkaidō * Ishikari-nabe: salmon stewed in a miso-based broth with vegetables.
Typical ingredients include daikon, tofu, konnyaku, Chinese cabbage, potato, "negi", "shungiku", shiitake mushroom and butter.
Tōhoku Region * Kiritampo-nabe: "Kiritampo" (pounded rice, skewered and grilled) stewed in broth with chicken, burdock, Japanese parsley, negi, thin konnyaku.
Specialty of Akita Prefecture.
Kantō region * Hōtō-nabe: a specialty of Yamanashi.
"Hōtō" (a type of udon) stewed in miso with kabocha squash, Chinese cabbage, carrot, taro and the like.
Chūetsu region * Momiji-nabe (venison-nabe).
Typical ingredients: venison, burdock, shiitake mushroom, negi, konnyaku, tofu, green vegetables, stewed in a miso-based broth.
Kansai region * Udon-suki: udon stewed in broth with various ingredients.
* Harihari-nabe: whale meat and mizuna.
Specialty of Osaka.
Chūgoku region * Fugu-chiri: Slices of fugu stewed in dashi with leafy vegetables such as shungiku and Chinese cabbage, and eaten with a ponzu dip.
* Dote-nabe: Oyster and other ingredients (typically Chinese cabbage, tofu and shungiku stewed in a pot with its inner lining coated in miso.
Shikoku region * Benkei no na jiru: ("na" means green vegetables, and "jiru" means soup).
The ingredients: duck, wild boar, chicken, beef, pork, daikon radish, carrot, mizuna (a kind of Chinese cabbage), hiru (a kind of shallot), and dumplings made from buckwheat and rice.
Kyūshū region *Mizutaki.
Chicken pieces and vegetables stewed in a simple stock, and eaten with dipping sauce such as ponzu.
Ingredients include chinese cabbage, negi, shiitake mushroom or other mushroom, tofu, shungiku, shirataki noodles.  
Napa or Nappa cabbage ("Brassica rapa" subsp.
"pekinensis"), also known as celery cabbage, is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine.
In much of the world, this is the vegetable referred to as "Chinese cabbage".
Nappa cabbage is lighter in color than other Chinese cabbages such as bok choy, which is also sometimes called Chinese cabbage.
In the United Kingdom, this vegetable is known as "Chinese Leaf", in New Zealand, as "Wong Bok" or "Won bok", and in Australia as "wombok".
The name "nappa" comes from colloquial and regional Japanese, where refers to the leaves of any vegetable, especially when used as food.
The Japanese name for this specific variety of cabbage is , lit.
"white vegetable", a Sino-Japanese reading of the Chinese name.
In Korean cuisine, it is the main ingredient of "baechu kimchi", the most common type of kimchi, but is also eaten raw as a wrap for pork or oysters, dipped in gochujang.
The outer, tougher leaves are used in soups.
Nappa cabbage is widely used in China, Japan, and Korea.
Because of immigrants from these nations, it is also readily found in many North American, European and Australian cities.
The flavor has been described by some as delicate compared to bok choy or cabbage, and it can be used in stir-fry with other ingredients such as tofu, mushroom or zucchini.
It is also a very common ingredient that is eaten with hot pot.
Nappa cabbage is used as a sign of prosperity in China, and its image often appears as a symbol in glass and porcelain figures.
The famous Jadeite Cabbage sculpture of Taiwan's National Palace Museum is a carving of a nappa cabbage variety. 
  Pickled tofu ( in Chinese, pinyin: "dòufurǔ", lit.
"tofu dairy," or fùrǔ; "chao" in Vietnamese): Also called "preserved tofu" or "fermented tofu," this food consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment from aerial bacteria.
The dry fermented tofu is then soaked in salt water, Chinese wine, vinegar, and minced chiles, or a unique mixture of whole rice, bean paste, and soybeans.
In the case of red pickled tofu ( in Chinese, Pinyin: hóng dòufurǔ), red yeast rice (cultivated with "Monascus purpureus") is added for color.
And in Japan, pickled tofu with miso paste is called "tofu no misodzuke," which is a traditional preserved food in Kumamoto.
In Okinawa, there is a pickled and fermented tofu called "tofuyo"(豆腐餻).
It is made from "Shima-doufu" (an Okinawan variety of large and firm tofu).
It is fermented, and matured with koji mold, red koji mold, and awamori.
Stinky tofu ( in Chinese, Pinyin: "chòudòufu"): A soft tofu that has been fermented in a unique vegetable and fish brine.
The blocks of tofu smell strongly of certain pungent cheeses, and are described by many as rotten and fecal.
Despite its strong odor, the flavor and texture of stinky tofu is appreciated by aficionados, who describe it as delightful.
The texture of this tofu is similar to the soft Asian tofu from which it is made.
The rind that stinky tofu develops from frying is said to be especially crisp, and is usually served with soy sauce, sweet sauce, and/or hot sauce.  
Common dishes offered at an economy rice stall can include sweet and sour pork, braised tofu, braised cabbage, steamed egg custard, stir-fried Chinese vegetables, fried eggs, and an assortment of deep-fried items.
True to its Chinese origins, most of the dishes on offer tend to have their roots in Chinese cuisine.