The shelf has only unsweetened soy milk, so tonight is a pantry dinner built on what you likely have anyway. Braising tofu in soy milk with garlic and ginger makes a mild, silky sauce that clings to the curds and any greens you can find; serve it over rice.

Serves 2. 35 minutes, 15 at the stove.

About 760 calories a serving, 23 g protein, 116 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil in a pot and stir in 1 cup rice and 1/2 teaspoon salt, then cover and lower the heat to a bare simmer for 18 minutes while you prepare the rest.18 min
2. Press the tofu block between clean kitchen towels to remove excess moisture, then cut it into 4 thick slabs.
3. Set a skillet over medium-high heat, add 2 tablespoons oil, and when the oil is hot, lay in the tofu slabs without crowding and cook them undisturbed for 2 minutes per side until they have a light golden crust. Transfer them to a plate.
4. Add 3 minced garlic cloves to the same skillet and stir over medium heat for 30 seconds until fragrant, then pour in the 2 cups soy milk, 1/2 teaspoon salt, and pepper to taste. Nestle the tofu back into the liquid.
5. Lower the heat to medium-low, cover, and simmer the tofu for 8 minutes. Stir in 4 ounces fresh greens, breaking them up if they are in large pieces, and cook uncovered for 2 more minutes until they have wilted.10 min
6. When the rice is tender and has absorbed the water, fluff it with a fork and divide it between two bowls. Spoon the braised tofu and its creamy sauce over the rice.

Note Swap in any leafy greens: spinach, chard, collards, or even shredded cabbage work here. Leftovers keep in the refrigerator for three days; reheat gently with a splash of water. Serve with soy sauce or hot sauce on the side.