Spicy Stir-Fried Tofu With Kale and Red Pepper

• 1 bunch curly kale (about 10 ounces), stemmed and washed
• 1 14-ounce package firm tofu, sliced about 1/4 inch thick
• 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 salt (more to taste)
• 1/4 to 1/2 teaspoon ground pepper, preferably white 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

1. Bring a medium saucepan of lightly salted water to a boil, add the kale and blanch 1 minute.
2. Transfer to a bowl of cold water, drain and squeeze out excess water.
3. Chop coarsely and place in a bowl near your wok.
4. Cut the tofu into dominos and place them on paper towels.
5. Place another paper towel on top and prepare the remaining ingredients.
6. In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, stock and cornstarch.
7. Combine the salt, pepper and sugar in another small bowl.
8. Have all the ingredients within arms length of your wok.
9. 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.
10. Swirl in the canola or peanut oil by adding it to the sides of the pan and swirling the pan, then add the tofu.
11. Stir-fry 1 to 2 minutes, until it begins to color.
12. Add the garlic, ginger and chili and stir-fry for no more than 10 seconds.
13. Add the red pepper and stir-fry for 1 minute.
14. Add the kale, salt, pepper and sugar and toss together.
15. Add the soy sauce mixture and the sesame oil.
16. Stir-fry for another 30 seconds to a minute.
17. Remove from the heat and serve with grains or noodles.

curly kale, firm tofu, soy sauce, hsing rice wine, chicken, cornstarch, salt, ground pepper, sugar, peanut oil, garlic, ginger, serrano pepper, red bell pepper, dark sesame oil

Taken from cooking.nytimes.com/recipes/12277 (may not work)