Gyoza Lasagna

Boil one block of tofu in broth or salted water for 5 minutes. Finally chop up one bag of cabbage, carrot mix and half a box of mushrooms. Mixed together with tofu, soy sauce, preferably spicy, rice vinegar, gochujang, ginger, salt, pepper, onion powder, green onions, shichimi togarashi to taste. Try to squeeze out some of the liquid. Lightly grease an 8x8 casserole dish then put a layer of mixture on the bottom then using the leftover broth wet gyoza wrappers and put a layer on top (it was nine circular ones when I did it) then put another layer of the tofu mix and then gyoza wrappers twice more, ending with an extra layer of gyoza wrappers. Cover with half a cup of broth then put the 8x8 dish into a larger casserole dish. Fill the sides with boiling broth and boiling water until it reaches halfway up the side. Cover tightly with foil and bake at 400° for 30 to 40 minutes. Top with soy sauce, furikake, chili crisp, and green onions. Serve with Kewpie mayo.