20-minute tofu and cabbage stir-fry

Half a cabbage is the vegetable that outlives the plan. Tofu is the protein that was going to be something fancier. Together they are a stir-fry in the time it takes rice to reheat.

Ingredients

• 14 oz tofu (one block)
• 1/2 head cabbage
• 3 cloves garlic
• 1 tbsp ginger
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp olive oil (or any cooking oil)

Carrot or green onion if they are already cut. Chili paste if the jar is open.

Method

1. Press the tofu if you have time, then cube it. Slice the cabbage into ribbons.
2. Heat the olive oil in a wide skillet or wok over high heat. Brown the tofu on a few sides, 5 to 6 minutes. Set it aside.
3. Add the cabbage and stir until it wilts and takes on color, 3 to 4 minutes. Add the garlic and ginger for 30 seconds.
4. Return the tofu. Pour in the soy sauce and sesame oil. Toss 1 minute and eat with rice if you have leftover rice.

Why it works in PantryZero

Cabbage lasts. Tofu does not. Log both; this recipe is the overlap. Soy sauce and sesame oil are pantry bottles you should already have counted.