Prep Time: 30 minutes

Serves 4

• 1 package Tofu
• 1 head Napa Cabbage
• 1 cup thinly sliced Scallions
• 1/3 cup finely minced Ginger
• 1 clove minced Garlic
• 4 Tbsp Grapeseed--or other neutral--Oil
• 3 tsp Soy Sauce
• 2/4 tsp Rice Vinegar
• Sea Salt

Starting at the base of the cabbage, slice only the pale-green parts into ½ inch ribbons. Set the leafy-green parts aside and use at another time for a salad or slaw.

Thoroughly pat the tofu dry and and cut into large cubes.

Mix together the scallions, ginger, 2 tablespoons oil, 1 teaspoon soy sauce, vinegar, and ¼ teaspoon salt in a bowl. Add more salt, if needed. Let it sit for at least 15 minutes to let the flavors come together.

In a large sauté pan over high flame, heat the remaining oil until hot. Add the tofu and cook until browned on all sides, about 10 minutes.

Carefully transfer tofu to a plate. Add the cabbage and garlic to the pan. Cook, tossing occasionally, until cabbage is wilted and browned in some spots, about 5 minutes. Stir in 2 teaspoons soy sauce and cook until evaporated.

Divide cabbage between two plates and top with tofu and ginger scallion sauce.