This was an experiment that turned out to be delicious. First, chop the Chinese cabbage, potatoes, onions, and tofu (inch cubes). First lightly saute the cabbage and onions in a pan until slightly carmelized. Then add the tofu and potato chunks and about 1/2 can of coconut milk. Cook the mix until the potatoes are soft, adding coconut milk so it doesn't dry out and to your desired level of creaminess. Salt to taste during the last few minutes of cooking, and add any seasons you want. I added about a tablespoon of red curry paste that give it my desired level of kick! Serve over rice. A variation is to use sweet potatoes.