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Spicy Stir-Fried Tofu With Kale and Red Pepper

Martha Rose Shulman
  • 20 minutes
  • Serves 4

INGREDIENTS

10 oz

1 bunch curly kale

1 tbsp

Garlic

1 tbsp

Ginger

1

Red bell pepper

1

Serrano pepper

1 14 ounce package

Tofu, firm

1/4 cup

Chicken or vegetable stock

1 tbsp

Soy sauce

1 tsp

Cornstarch

1/4 tsp

Pepper, ground

1/4 tsp

Salt

1/4 tsp

Sugar

1 tbsp

Peanut oil or canola oil

2 tsp

Sesame oil, dark

1 tbsp

Shao hsing rice wine or dry sherry