2 teaspoons oil for frying
1/2 block of extra-firm tofu
4 cups kale (any kind, I used curly kale)
1 red bell pepper, roasted and sliced (I roasted mine in the oven for 30 minutes at 375 degrees with no oil but you can just buy them roasted in a jar too)
2 Tablespoons Chinese cooking wine or dry sherry
2 Tablespoons soy sauce
1/2 cup water
1 teaspoon black bean garlic sauce or vegan Worchestershire (I used black bean sauce) or salt to taste
3 cloves garlic, minced
2 teaspoons sugar or 1 teaspoon agave nectar
2 teaspoons arrowroot or cornstarch
Mix all sauce ingredients in a bowl, set aside.
Slice the tofu into 3/4 inch slices. Pat the tofu slices dry with a clean towel or paper towels, this avoids oil spattering when it contacts the water in the tofu. In a pan on high heat, heat the oil until nearly smoking. Fry the tofu for 1 minute each side or until nicely browned.
Turn the heat down to medium-high.
Add the kale and sauté until the kale wilts, mixing it gently with the tofu. Add the peppers and immediately add the sauce. Stir until sauce is thickened. Serve with rice.