Adapted from New York Times.
- Yield:makes 4 servings
- Active time: 10 minutes
- Total time:20 minutes
- 1 bunch kale (about 10 ounces), stemmed, washed, roughly torn, and blanched for 1 minute
- 1 14-ounce package firm tofu, sliced into about 1/4 inch thick rectangles
- 1 tablespoon soy sauce
- 1 tablespoon Shao Hsing rice wine or dry sherry
- 1/4 cup chicken or vegetable stock
- 1 teaspoon cornstarch
- 1/4 teaspoon each salt and pepper
- 1/4 teaspoon sugar
- 1 tablespoon peanut oil or canola oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 serrano pepper, seeded and minced
- 1 red bell pepper, cut in 2-inch julienne
- 2 teaspoons dark sesame oil
Lay the slices of tofu on paper towels to dry.
In a small bowl, combine the soy sauce, rice wine, stock, and cornstarch. In a second bowl, combine the salt, pepper, and sugar.
Preheat a wok or large (12-inch) skillet that's not nonstick until a drop of water evaporates within a second or two when added to the pan. Add the oil and swirl to coat the inside of the pan, then add the tofu. Stir-fry until it begins to color, 1-2 minutes, then add the garlic, ginger, and chile. Continue cooking until fragrant, about 15 seconds more.
Add the red pepper and stir-fry for an additional minute, then add the kale, salt, pepper, and sugar. Toss everything together well, then add the soy sauce mixture and the sesame oil. Cook for an additional 30 seconds, until the sauce just thickens and coats the ingredients. Remove from the heat and serve with rice, noodles, or another kind of grain.