Kale and Tofu Stir-fry

Ingredients:

1 bunch of black kale (I always use black kale because it's softer and less bitter than regular curly kale), washed and hard stems removed, cut into small pieces

1 package of firm or extra firm tofu, cut into cubes

1 in piece ginger, grated

1 bell pepper (whichever color you like or have on hand), cut into strips

1 garlic clove, minced

2 Tbsp or more soy or tamari sauce

2 Tbsp hoisin sauce

1 Tbsp oil

Steamed rice noodles

Cut all vegetables and tofu.

Put oil into the pan, add garlic, ginger pepper and kale and cook stirring until kale is cooked. If ginger starts sticking to the bottom of the pan, add little bit of water and continue stirring.

Add tofu and stir-fry for about 1 minute.

Add soy and hoisin sauce, stir to combine all ingredients and cook just to heat up sauces. Cut green onions into small pieces and stir in.

Serve over steamed rice noodles.