Peanut oil (or oil that can handle higher heat)Put a larger skillet on medium-high heat.
1 medium or large onion
1/2-1 pound of bacon
1-4 cloves of garlic, to taste
1 container soft tofu
1-2 bunches of kale
Soy sauce (optional, to taste: fish sauce, sesame paste, ponzu, korean barbecue sauce, sweet chili sauce)
Tapioca starch (optional)
Sesame seeds (garnish)
Heat about a tablespoon of peanut oil
Rough-chop the onion and bacon, and finely slice the garlic.
When the oil is hot enough to sizzle at a drop of water, add the onion and bacon.
As they cook, roughly slice the tofu; if it's soft enough you can pull it with a fork. The idea is to have irregular pieces, not square slices.
When the onions are softened and the bacon is cooking but not yet crispy, add the garlic and tofu.
At this point it's also time to add seasonings. I used soy sauce, a couple drops of fish sauce and some sesame paste. I recommend tasting and seasoning as it cooks; sometimes I add a ponzu-type citrus sauce, or korean barbecue sauce, or even sweet chili sauce.
As the tofu absorbs the flavours and sauces, chop a bunch or two of kale, stems and all. I usually cut the stems in small pieces like we do spring onions. Continue cooking as the juices dry up and the onions, garlic and bacon begin to crisp. When the onions, garlic and tofu are as brown as possible but not yet burning, place the kale on top and let it cook down.
Cover the pan if possible, but be sure to vent the steam so your kale doesn't get soggy. Ideally you want it to retain some structure and a bit of crunch in the stems.
For that shiny glazed chinese vegetable look, add a teaspoon or two of tapioca starch. Mix it in well for a couple of minutes, then remove pan from heat.
Remove from heat and transfer to serving platter. Sprinkle with sesame seeds and enjoy.
