Set a large nonstick skillet or wok over medium-high heat and place a plate next to the stove.

Pat the tofu dry again if it still looks wet. Tear or cut it into rough 1-inch pieces so it has uneven edges that brown well.

Add 1 tablespoon of the neutral oil to the hot skillet and swirl to coat the bottom.

Put the tofu into the skillet in a single layer. Cook without moving it for 4 minutes, until the bottom looks golden brown.

Turn the tofu pieces with a spatula. Cook for 3 to 4 minutes more, until several sides are browned.

Transfer the browned tofu from the skillet to the plate.

Add 1 tablespoon of the neutral oil to the same skillet.

Put the cabbage, carrots, and scallion whites into the skillet. Stir once to coat them in the oil.

Cook the vegetables for 2 minutes, stirring only once or twice, until the cabbage starts to wilt around the edges.

Keep cooking for 3 to 4 minutes more, stirring often, until the cabbage is tender but not limp and the carrots have lost their raw crunch.

Return the tofu to the skillet with the vegetables.

Pour the soy sauce into the skillet. Stir for 1 minute, until the tofu and vegetables look lightly glossy and the soy sauce no longer pools at the bottom.