Half a block of tofu, pressed, fried until golden, then tossed with garlic and whatever greens you have. The shelf is bare, so this is a pantry dinner that makes the most of what you're using up.

Serves 2. 35 minutes, 20 at the stove.

About 550 calories a serving, 10 g protein, 79 g carbohydrate, 22 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

You need half block tofu, 3 tablespoons oil, to taste salt, to taste pepper, 4 cloves garlic, 2 tablespoons soy sauce, 4 ounces leafy greens (spinach, bok choy, or kale), 1 cup cooked rice.

1. Wrap the half block of tofu in clean cloth and set it on a plate. Weigh it down with something heavy, a cast iron pan, a bowl of water, for fifteen minutes to press out moisture.15 min
2. Cut the pressed tofu into three-quarter inch cubes. Heat 3 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the tofu cubes in a single layer and do not stir for four minutes, until the bottoms brown; flip each piece and cook another three minutes on the second side.7 min
3. Mince 4 garlic cloves. Push the tofu to the side of the pan, add the garlic to the cleared space, and cook for one minute until fragrant, stirring the garlic into the tofu. Stir in 2 tablespoons of soy sauce and cook for one minute.2 min
4. Add the greens by the handful, stirring after each addition until they wilt down. Season with salt and pepper to taste. Serve over rice.3 min

Note Swap the greens for broccoli or mushrooms if you have them. Leftovers keep three days refrigerated and reheat well in a hot skillet. Serve with extra soy sauce on the side and a squeeze of lime if you have it.

Tofu cubes pan-fried until golden, then tossed with a bright ginger and garlic sauce, finish with fresh scallion. This is how you turn a quarter block into dinner when the fridge is bare.

Serves 2. 30 minutes, 20 at the stove.

About 580 calories a serving, 12 g protein, 80 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1/4 block tofu, 3 tablespoons oil, to taste salt, to taste pepper, 2 cloves garlic, 1 cup rice, 1 ounce fresh ginger, 1 bunch scallions.

1. Press the quarter block of tofu between paper towels for five minutes to remove excess moisture, then cut into three-quarter inch cubes.
2. Heat 3 tablespoons oil in a large skillet over medium-high until shimmering. Working in batches, add the tofu cubes and cook for four to five minutes per side until golden brown and crisp; season with salt and pepper as they cook.5 min
3. While the tofu crisps, grate 1 ounce of fresh ginger and mince 2 cloves of garlic, then chop a handful of scallion whites and reserve the greens.
4. Push the tofu to the sides of the skillet and add the ginger and garlic to the center, stirring constantly for one minute until fragrant.1 min
5. Toss the tofu with the ginger and garlic, then add 3 tablespoons water and a pinch of salt, cooking for two minutes more until the sauce reduces slightly.2 min
6. Transfer to a plate, scatter the scallion whites and greens over top, and serve over steamed rice.

Note Swap scallion for cilantro or chives if you have them. Leftovers keep in a covered container for two days and reheat well in a skillet. Serve with jasmine or sushi rice on the side, or add a splash of soy sauce to the sauce if you have it.

A few cubes of tofu become something browned and alive in a hot pan, finished with bright ginger and scallions. This is weeknight dinner that honks the shelf's single ingredient into the lead role.

Serves 2. 25 minutes, 20 at the stove.

About 640 calories a serving, 19 g protein, 84 g carbohydrate, 27 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

You need a few cubes (8 oz [225g]) tofu, 3 scallions, 3 tablespoons oil, 1 teaspoon salt, 1/4 teaspoon pepper, 3 cloves garlic, 2 tablespoons ginger, 2 tablespoons soy sauce, 1 cup cooked rice.

1. Press 8 oz of tofu between paper towels under a weight for ten minutes to remove moisture, then cut into half-inch cubes. Mince 3 cloves of garlic and 2 tablespoons of fresh ginger.10 min
2. Heat 3 tablespoons of oil in a large pan over medium-high heat. When shimmering, add the tofu cubes in a single layer and leave them alone for three minutes until the bottoms brown, then stir and cook another three minutes until mostly golden. Salt the tofu with 1 teaspoon and pepper with 1/4 teaspoon.6 min
3. Push the tofu to the side of the pan and add the garlic and ginger to the empty space, stirring constantly for one minute until fragrant. Pour in 2 tablespoons of soy sauce and stir everything together. Slice 3 scallions on the bias and scatter them over the pan, tossing once to combine. Taste and adjust salt.

Note Swap ginger for a tablespoon of rice vinegar if you do not have it. Leftovers keep, cold, for two days. Serve over cooked rice with a cucumber salad to stretch it.