Kale Tofu

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A recipe for kale stir friend with tofu.
  1 bunch curly kale (about 10 ounces), stemmed and washed1 14-ounce package firm tofu, sliced about 1/4 inch thick 1 tablespoon soy sauce1 tablespoon Shao Hsing rice wine or dry sherry 1/4 cup chicken or vegetable stock 1 teaspoon cornstarch1/4 teaspoon salt (more to taste)1/4 to 1/2 teaspoon ground pepper, preferably white pepper1/4 teaspoon sugar1 tablespoon peanut oil or canola oil1 tablespoon minced garlic1 tablespoon minced ginger1 serrano pepper, seeded and minced1 red bell pepper, cut in 2-inch julienne2 teaspoons dark sesame oil 1. Bring a medium saucepan of lightly salted water to a boil, add the kale and blanch 1minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop coarsely and place in a bowl near your wok. 2. Cut the tofu into dominos and place them on paper towels. Place another paper towel ontop and prepare the remaining ingredients. 3. In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, stock andcornstarch. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm’s length of your wok.  4. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of  water evaporates within a second or two when added to the pan. Swirl in the canola orpeanut oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Stir-fry 1 to 2 minutes, until it begins to color. Add the garlic, ginger and chili and stir-fry for nomore than 10 seconds. 5. Add the red pepper and stir-fry for 1 minute. Add the kale, salt, pepper and sugar andtoss together. Add the soy sauce mixture and the sesame oil. Stir-fry for another 30 secondsto a minute. Remove from the heat and serve with grains or noodles.  Yield: 4 servings.
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