Cook what you grow
Napa Cabbage and Tofu Stir-Fry
A weeknight wok classic: crisp-edged tofu and a whole head of napa cabbage tossed in a glossy garlic-ginger sauce, served over steamed rice.
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Ingredients
serves 4From 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