I have a beautiful head of napa cabbage from my CSA. Since I'm not a cook, my first reaction is to cook it the way I cook most of my veggies - saute with olive oil, garlic and onion. Not that that's bad, but I'd like to do a little more with this to turn it into a one pot meal. I imagine sesame oil, soy sauce, garlic and ginger would be involved, but where, when and how much? Should I marinate my tofu first to give it some flavor? Can someone put this concept in an easy-to-follow recipe for this cooking-adverse hound? Any other ideas are welcome. (oh, and for some reason I have fish sauce in my house if that should come into play.) Thanks!