1-2tablespoonsGochujangKorean red chilli paste or any chilli paste
1tablespoons chili paste1-2 tbsp, red chili paste like Sambal Oelek or sriracha, more to taste.
3tablespoonsbrown sugaror algave syrup
2tablespoonsrice wine vinegarmore to taste
1tablespoonsesame oil
For the Kale stir fry
200gKalewashed, and chopped finely (remove core)
1tspsesame oil
4Tbsp.vegetable stock
sea saltto taste
white pepperto taste
Garnish
sesame seedsToasted
Korean Chilli FlakesChanChan Korean Chilli Flakes
Instructions
To make the sauce
Sauté the garlic and ginger in the oil over medium heat until fragrant and golden.
Add the wine, simmer for 2 minutes, stir in the tamari sauce, orange zest, orange juice, gochujang (or tomato pure if you don’t like chilli), chili paste, brown sugar, rice wine vinegar and sesame oil.
Taste for heat, adding more and adjusting the flavour if you like. Turn heat off.
To make the kale
Heat up on medium to high heat, a wok or non stick frying pan.
Stir fry kale with vegetable stock and seasoning. about 2-5 minutes, until kale turns bright green. Ready to serve.
Tofu
Cut tofu lengthwise or diced, pat dry with a kitchen paper towel.
Sprinkle white pepper & sea salt. Toss in corn flour.
Fry with a tiny amount of sesame oil, until crispy.
Toss in the hot sauce before serving, sprinkle some sesame seeds & chilli flakes.
Serve with stir fry Kale and your carbohydrate of choice, we love sticky black rice.