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