1 tablespoon extra virgin olive oil
1 medium onion, quartered and thinly sliced
3 celery stalks, thinly sliced
1 medium carrot, thinly sliced
8 medium garlic cloves, very thinly sliced
2 tablespoons grated ginger, peeled
3/4 teaspoon finely ground white pepper, plus more to taste
1 1/2 cups mushrooms, trimmed
8 ounces firm tofu, sliced into thin slabs
2 1/2 teaspoons fine grain sea salt

to serve: lots of chopped green onions, sliced watermelon radish, and/or pea shoots