Napa Cabbage and Tofu Stir-Fry

From the garden

• 1 head napa cabbage, cut into 2-inch pieces, thick ribs and leafy parts separated
• 3 cloves garlic, minced
• 3 green onions, sliced, whites and greens separated

From the pantry

• 14 oz extra-firm tofu, pressed dry and cut into 1-inch cubes
• 3 tbsp vegetable oil — divided
• 1 tbsp fresh ginger, minced
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp toasted sesame oil
• 2 tsp cornstarch — stirred into 2 tablespoons cold water
• 1½ cups rice — cooked, for serving
• ¼ tsp red pepper flakes (optional)
• salt — to taste

1. Stir together the soy sauce, rice vinegar, sugar, and 1/4 cup water; keep the cornstarch slurry beside it.
2. Heat 2 tablespoons of the oil in a wok or large skillet over medium-high until shimmering. Fry the tofu cubes, turning every couple of minutes, 8–10 minutes total until golden and crisp on most sides. Remove to a plate.
3. Add the remaining oil, then the garlic, ginger, scallion whites, and pepper flakes if using — 30 seconds, just until fragrant. Add the cabbage ribs and stir-fry 2 minutes, then the leafy parts until barely wilted.
4. Pour in the sauce, bring to a boil, and stir in the slurry; toss about 1 minute until the sauce turns glossy and clings. Return the tofu and toss to coat.
5. Finish with the sesame oil off the heat, scatter the scallion greens, and serve over rice.