1. Chop the kale coarsely, removing some stems and place in a bowl near your wok.

2. Cut the tofu into domino size pieces and place them on paper towels. Place another paper towel on top and carefully press out some fluid. Prepare the remaining ingredients. Mince the garlic and ginger, cut up the bell pepper, and seed and dice the chili pepper,

3. In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, stock and cornstarch. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm’s length of your frying pan.

4. Heat a frying pan over high heat with vegetable oil until a drop of water sizzles immediately on contact. Add the tofu and don't crowd the pan. Be careful--the tofu needs to sit/get crispy on each side to not crumble later. Flip the pieces periodically; this could take 10+ minutes total to get all the sides firm/golden on the edges. Add the garlic, ginger and chili pepper and stir-fry for no more than 1 minute.

5. Add the red pepper and stir-fry for another 2-3 minutes. Add the kale, salt, pepper and sugar and toss together. Add the soy sauce/wine mixture and the sesame oil. Stir-fry for another 30 seconds to a minute. Remove from the heat and (ideally) serve with grains or noodles.