Question: What is served with tofu and vegetables, including Chinese cabbage?
About the article "Shabu-shabu", section "Preparation".

Candidate passages:
  Yosenabe.
Yose (寄) means "putting together", implying that all things (e.g., meat, seafood, egg, tofu and vegetables) are cooked together in a pot.
"Yosenabe" is typically based on a broth made with miso or soy sauce flavourings.
Chankonabe (ちゃんこ鍋): was originally served only to Sumo wrestlers.
"Chankonabe" is served with more ingredients than other nabemono, as it was developed to help sumo wrestlers gain weight.
Many recipes exist but usually contain meatballs, chicken, vegetables such as Chinese cabbage and udon.
Yudofu: tofu simmered in a kombu stock and served with ponzu and various condiments.
Sukiyaki: thinly sliced beef, tofu, vegetables and starch noodles stewed in sweetened soy and eaten with a raw egg dip.
Oden  Motsunabe (もつ鍋): made with beef or pork offal, originally a local cuisine of Fukuoka but popularised nationwide in the 1990s because of its taste and reasonable price.
The ingredients of motsunabe vary from restaurant to restaurant, but it is typical to boil the fresh cow offal with cabbage and garlic chives.
After having offal and vegetables, the rest of soup is used to cook champon noodles.
The soup bases are mainly soy sauce or miso.  
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. 
A rather famous hot Sichuan preparation using firm Asian tofu is "mápó dòufu" ().
This involves braised tofu in a beef, chili, and a fermented bean paste sauce.
In the Shanghai region it is called "málà dòufu" ().
Dried tofu is usually not eaten raw but first stewed in a mixture of soy sauce and spices.
Some types of dried tofu are preseasoned with special blends of spices, so that the tofu may either be called "five spice tofu" ( wǔxiāng dòufu) or "soy sauce stewed tofu" ( lǔshuǐ dòufu).
Dried tofu is typically served thinly sliced with chopped green onions or with slices of meat for added flavor.
Most dried tofu is sold after it has been fried or pre-stewed by tofu vendors.
Soft tofu can also be broken up or mashed and mixed with raw ingredients prior to being cooked.
For example, Japanese "ganmodoki" is a mixture of chopped vegetables and mashed tofu.
The mixture is bound together with starch and deep fried.
Chinese families sometimes make a steamed meatloaf or meatball dish from equal parts of coarsely mashed tofu and ground pork.
In India, tofu is also used as a low fat replacement for paneer providing the same texture with similar taste.
Tofu bamboos are often used in lamb stew or in a dessert soup.
Tofu skins are often used as wrappers in dim sum.
Freeze-dried tofu and frozen tofu are rehydrated and enjoyed in savory soups.
These products are often taken along on camping trips since a small bag of these dried tofu can provide protein for many days.
Japanese 'miso soup', stocks with miso paste, is frequently made with tofu.
In Korean cuisine, soft tofu, called "sundubu" (순두부), is used to make a thick stew called "sundubu jjigae" ().
Firm, diced tofu often features in the staple stews "doenjang jjigae" () and "kimchi jjigae" (). 
Soft/silken tofu ( or , "nèn dòufu" or "huá dòufu", in Chinese, lit.
"soft tofu" or "smooth tofu"; , "kinugoshi tōfu" in Japanese, lit.
"silk-filtered tofu"; , , "sundubu" in Korean, lit.
"pure tofu") is undrained, unpressed tofu that contains the highest moisture content of all fresh tofus.
Silken tofu is produced by coagulating soy milk without curdling it.
Silken tofu is available in several consistencies, including "soft" and "firm", but all silken tofu is more delicate than regular firm tofu (pressed tofu) and has different culinary uses.
In Japan and Korea, traditional soft tofu is made with seawater.
Silken tofu is a versatile, reliable substitute for dairy and eggs, especially for smoothies and baked desserts.
"Douhua" (, "dòuhuā" or , "dòufuhuā" in Chinese), or "tofu brain" ( or , "dòufunaǒ" in Chinese) is often eaten as a dessert, but sometimes salty pickles or hot sauce are added instead.
This is a type of soft tofu with an even higher moisture content.
Because it is very difficult to pick up with chopsticks, it is generally eaten with a spoon.
With the addition of flavorings such as finely chopped spring onions, dried shrimp, soy sauce, chilli sauce, "douhua" is a popular breakfast dish across China.
In Malaysia, "douhua" is usually served warm with white or dark (palm) sugar syrup, or served cold with longans.
Some variation exists among soft tofus.
Black douhua (, hēidòuhuā) is a type of silken tofu made from black soybeans, which is usually made into "dòuhuā" () rather than firm or dry tofu.
The texture of black bean tofu is slightly more gelatinous than regular douhua and the color is greyish in tone.
This type of tofu is eaten for the earthy "black bean taste."
"Edamame tofu" is a Japanese variety of "kinugoshi tōfu" made from "edamame" (fresh green soybeans); it is pale green in color and often studded with whole "edamame". 
Siomay (also Somay), is an Indonesian steamed fish dumpling with vegetables served in peanut sauce.
It is derived from Chinese Shumai.
It is considered a light meal that is similar to the Chinese Dim Sum, but is cone shaped.
It is traditionally made from "tenggiri" (wahoo) fish meat.
Sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make siomay.
Other complements to siomay are steamed cabbage, potatoes, bitter gourd and tofu.
Siomay is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice.