Tofu and Cabbage Stir-Fry With Basil

Step 1

In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium. Add tofu, season with salt and pepper and cook, stirring occasionally, until tofu is lightly golden in spots, about 5 minutes.

Step 2

While the tofu cooks, in a small bowl, combine the mustard and soy sauce; stir until smooth.

Step 3

Once the tofu is golden in spots, stir in 1 tablespoon of the garlic until well incorporated, then push the tofu to one side of the skillet.

Step 4

Add eggs to the empty side of the skillet and allow them to set a little before stirring. Once the eggs are scrambled, stir them into the tofu mixture. Transfer tofu mixture to a large plate. Wipe out skillet.

Step 5

In the skillet, heat the remaining 2 tablespoons oil over medium. Add cabbage, season with salt and pepper and cook, stirring occasionally, until lightly charred and softened, about 8 minutes. Add ginger and the remaining 1 tablespoon garlic and stir until fragrant, 1 minute.

Step 6

Stir in the mustard sauce and cook, stirring occasionally, until all of the sauce has been absorbed, about 2 minutes. Fold in the tofu-egg mixture. Turn off the heat and stir in the basil and red-pepper flakes, if using.

Step 7

Transfer the stir-fry to shallow bowls and garnish with additional basil. Serve with rice.