PREPARATION:

Method

1. Heat up a big pan, like a wok or a spaghetti pot, add 2 tbsp olive oil and sear the tofu until crispy and brown. A good 2 to 3 minutes per side on medium high heat usually works. Set the tofu aside. I usually put it on a couple of paper towels to blot the excess oil.
2. Add the remaining olive oil and add the chopped garlic, ginger, and chili flakes. Let them brown a little for about a minute. If your pan seems a little dry, add some extra oil. Now add kale and toss it fast so it gets hit with the hot oil and browns on the sides of the pan a little. Give this a couple of minutes before adding the wine.
3. Add wine. If you don't want to use wine, you can use stock instead. Let it reduce a little, add the soy sauce and brown sugar, stir and turn the heat down to a simmer and cover it up. I recommend giving this ten minutes to cook thoroughly but sometimes I like my kale a little al dente and find it is ready to eat after just a few minutes. Taste it and when you think it is ready, serve it up.
4. Plate your kale on top of a bowl of rice, add your seared tofu, spoon some of the sweet, gingery soy reduction on top, give it a good squeeze of lemon juice and it's done.