In a wok, heat a small amount of peanut oil then tossed in matchstick sliced ginger. Add the chopped cabbage and toss until the mixture has a good warm aroma and has turned bright green (depending on the maturity of the leaves, this could take up to 8 minutes. Remove the cabbage from heat, set aside in a bowl. Add more peanut oil to the wok and fry the tofu.
Tofu fry, Dip tofu in a whisked egg mixture. Mix 2 eggs with a tablespoon of water, 1/2 teaspoon of salt and sugar. Dip each slide of tofu into the eggs and right into the hot oil, turn once until egg coating is golden. Set tofu squares aside on paper towels to drain.
Final stir-fry, add leftover rice to the hot wok, no need for more oil, and a bit of rice wine. Toss until rice warms and separates, Add the cabbage and a drizzle on soy sauce. Lastly toss in the fried tofu, salt and pepper, and serve.
This recipe serves as a base, feel free to add any other vegetables, (such as snap peas or carrots). In order to let all the flavors stand out, heat ingredients in the wok individually and then toss briefly at the end.